Chef Life Radio

Realignment Media

For chefs, just like you, who want to enjoy their culinary career without sacrificing their life. I'm your host, Chef Adam Lamb, and it's my pleasure to be your guide on this journey. You'll learn some valuable insights and perspectives that will support you in having a fulfilling career and an amazing life by upleveing your culinary leadership skills. You have a part to play in the #NewHospitaliyCulture." We can't do it without you. Find out more @ https://www.linktr.ee/amlamb17 read less

213: On the Dock with Chef Jeremy Leinen |  The Struggle
11-10-2022
213: On the Dock with Chef Jeremy Leinen | The Struggle
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. 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 LinkedinChef Jeremy in Club & Resort Chef MagazineChapter 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 ShileyKriss Hall of the Burnt Chef ProjectConnect with me:InstagramFacebookYouTubeTwitterLinkedInWebsiteLoved this episode?
212: Chef Jeremy Leinen: Overcoming Business Challenges in the Hospitality Industry
11-10-2022
212: Chef Jeremy Leinen: Overcoming Business Challenges in the Hospitality Industry
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 pandemic2. The potential consequences of the labor shortage in the food service industry3. The importance of quality of life for employees in the food service industryResources:Chef Jeremy on LinkedinChef Jeremy in Club & Resort Chef MagazineChapter 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 “everybody thinks the pandemic is over, but obviously, it is not. “[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...
210: Tarren Camm - A Chef on a Mission to Serve Other Chefs
01-10-2022
210: Tarren Camm - A Chef on a Mission to Serve Other Chefs
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:FacebookInstagramWebsiteChapter 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....
209: On The Dock with Deidra McGuiness-Ciolko
08-09-2022
209: On The Dock with Deidra McGuiness-Ciolko
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 webGordito's on FBSign up for the Chef Life Radio Newsletter @ https://chefliferadio.com/signuphttps://heltstudioaffiliateprogram.sjv.io/QO9A6z SLA Copyright 2023 Realignment Media Mentioned in this episode:The Reluctant Book Marketer PodcastJody 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.TRBM
208: The Three Rs of Restaurant Success: A Conversation with Deidra McGuiness-Ciolko
07-09-2022
208: The Three Rs of Restaurant Success: A Conversation with Deidra McGuiness-Ciolko
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 businessResources:Gordito's on the webChapter 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 - “resilient“ 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 ” I don't often have nice things to say about me, but I'm getting there. “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 “asshole line cook, “ 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...
207: The Rise of Chef James Shirley: From the South Side to the Top of the Culinary World
22-08-2022
207: The Rise of Chef James Shirley: From the South Side to the Top of the Culinary World
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 happen." -James Shirley.James Shirley is a world-renowned chef who has worked in some of the finest restaurants in the world. He is known for his dedication to his craft and his ability to mentor and coach other culinarians.This is Chef James Shirley's story...James Shirley had always been passionate about music, but when he found himself without a place at Gramblan state, he decided to return to Chicago and look for a job. He ended up working in the kitchen of Spiasha, a Northern Italian restaurant. There, he was taught by the executive chef, Anthony J. Montuano. Montuano saw potential in Shirley, even though he was a disaster in the kitchen, eventually making him his sous chef. Shirley went on to have a successful career as an executive chef, breaking stereotypes along the way.In this episode, you will learn the following:1. How James Shirley went from the streets of the South Side of Chicago to the shores of Hawaii2. The demons that James Shirley had to fight along the way3. How James Shirley became a successful executive chefChapter Summaries:[00:00:04] - In the past, it was easy for an owner to buy his chef a car, get him an apartment or help him with his recreational activities. Now it's more difficult. On this episode of chef life radio, adam lamb and James Shirley will talk about how James Shirley came up in the industry in Chicago and how he went from the south side to the shores of Hawaii.[00:02:28] - Adam is happy to welcome James Shirley to the show. James got into cooking because he has a strong work ethic based on his family upbringing coming from the south. Adam's mother is Betty Shirley, a world-renowned jazz singer, the famous jazz singer who lives in New Orleans. James worked for the city of Chicago. James got a lot of training and mentorship at Bias. Anthony J. Montano, who is the executive chef and part owner of Spiesho, worked for the Levies. James was the only black guy in the kitchen in a five-star restaurant with no pedigree for a long time. James is happy when he goes on LinkedIn and sees a vast array of people of color at the level of executive chefs. Adam Lam is still working as a sous chef for the city of Chicago. Adam used to cook and call himself Moonlighting. Adam worked at Gordon's and Gordon S. Claire's restaurant in Jupiter, Florida. Adam has worked in some of the finest restaurants in Windy City. Back then, you could get paid what you were worth if you had owners willing to pay that.[00:17:58] - John's family came from Jackson, Mississippi, Alabama, and New Orleans. His grandparents left the south around the time of Emmett Till's Lynching. They came north and settled in the Bronxville area of Chicago. John didn't have a working functioning relationship with his mother in his early years. John's mom is a product of the Vietnam era, and she sang in New York for a while. Both you and your past have been intertwined for both good and bad reasons. You both had some rough times, and you came through it. You are still heavily involved in the recovery kind of network. You want to make sure that you stand for those people. It's not an attitude usually shared in the hospitality industry.[00:25:41] - The culinary world is like a pseudo-masochistic relationship. It's like leaving the dungeon and showing up again for the next day. Chefs go through a lot of abuse from their employers, their...
204: Kris Hall of The Burnt Chef Project
25-07-2022
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 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 nonprofit social enterprise working to make the hospitality industry safer and more sustainable for everyone. Kris has worked in hospitality for over ten years and has seen firsthand the challenges that hospitality professionals face. The Burnt Chef Project offers free online training, support services, and independent business reviews to help hospitality professionals thrive.This is Kriss Hall's story...I'm Kris Hall, the founder of the Burnt Chef Project. Our goal is to make the hospitality industry a safer and more sustainable place for everyone to work in. We do this by challenging the stigma around mental health, raising awareness for mental health issues, and providing support services. The hospitality industry has been through a lot in the past year, but I believe this is a unique opportunity to address some of the systemic issues that have been holding us back for a long time. I'm encouraged by the chefs who are already making changes in their workplaces, and I hope we can continue to make progress in creating a healthier and more sustainable industry for everyone.In this episode, you will learn the following:1. The Burnt Chef Project's mission is to make the hospitality industry safer and more sustainable for everyone.2. The impact of COVID-19 on the hospitality industry and the challenges faced by those working in it.3. The importance of having clear core values in order to create a successful business.Resources:The Burnt Chef Project SurveysChapter Summaries:1) Kris Hall is the founder of the burnt chef project. Chris got a t-shirt from the project. The money raised goes to a good cause. Chris often gets called out for being an overweight 60-year-old driving fast Ferraris. But he's not.2) The Burnt Chef Project is a nonprofit social enterprise based in the UK and operating internationally. Its aim is to make the hospitality industry safer and more sustainable. It's been going on for about two years now. It challenges the stigma attached to mental health issues within hospitality as a result of high levels of stress and poor operational setup.3) Covet put a lot of people out of work in the hospitality industry. But it's a unique time for the industry. The Burnt Chef Project was started because there were fewer people in the profession. People were leaving the industry at a much earlier age and had problems with their health.4) Kris worked in some busy bars on the south coast of the UK in Costa del Bournemouth. He also worked in business consulting for the travel industry. He was a sales development guy for the mechanical engineering sector and worked in the large corporate insurance sector. About ten years ago, he fell into hospitality from a food wholesale supply point of view. And he was supplying some of the best Michelin Star restaurants on the south coast.5) His new podcast talks about his core values and how they helped him overcome depression and self-harm. He also talks about the importance of having the well-being of the staff as a business. Core Value he would like to see more companies talk about their core values in their job applications. According to her, being transparent and honest is a core value that she also instills in her...
203: On The Dock with Chef Maria Campbell
17-09-2021
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 Campbell01:10 - 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 OutroFree PDF Download: The New Kitchen Culture: bit.ly/cookswhocarehttps://www.cookswhocareinspire.com/https://www.youtube.com/channel/UC9wr7qH6UwyhQy2pI-Tn7Qghttps://www.instagram.com/cookswhocare/Link to Member Site: www.chefliferadiocrew.comLink to the mailing list: www.chefliferadio.com/signupMaria Campbell, MBA is a Chef-by-trade is an established educator and a mentor who uses her determination and positivity to influence all who she works with. Through her role as a Partner and Productivity Specialist with One Degree Coaching, she provides guided leadership mastery to businesses of all types, helping them to reach their full potentials and achieve success. As the Founder and Executive Director of Cooks Who Care - a collective formed to serve as the Well-Being Concierge for the Food Industry - she drives much-needed change in the industry she loves, encouraging others to support the health of underpaid and underserved workers who run our country's kitchens and serve our meals. Mentioned in this episode:The Reluctant Book Marketer PodcastJody 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.TRBM
202: Stress? What Stress? Chef Maria Campbell
17-09-2021
202: Stress? What Stress? Chef Maria Campbell
Chef Life RadioS2 – E2: Stress – What Stress? Chef Maria CampbellShow notesMaria 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 this episode, Maria describes what keeps her going and why she’s so committed to helping her peers in the food business get ahead. You can help too. Learn what you can do to help Cooks Who Care spread its message and expand the reach of its community.Timestamps:0.00 - Introducing the Burnt Chef Project01.01 - Welcome to Chef Life Radio04:21 - Introducing chef Mary Campbell05:28 - Chef Life Radio bumper06:46 - Interview with Maria Campbell10:19 - Corona madness13:26 - You’re going down! The power of the internet16:34 - Cooks Who Care22:29 - Hiring industry veterans24:03 - The new kitchen culture31:23 - Does love play any part in our new kitchen culture?34:30 - Takeaways from the conversation with Maria Campbell35:54 - Chef Life Radio outro      Free PDF Download: The New Kitchen Culture: bit.ly/cookswhocarehttps://www.cookswhocareinspire.com/https://www.youtube.com/channel/UC9wr7qH6UwyhQy2pI-Tn7Qgttps://www.instagram.com/cookswhocare/Link to Member Site: www.chefliferadiocrew.comLink to the mailing list: www.chefliferadio.com/signupMaria Campbell, MBA is a Chef-by-trade is anestablished educator and a mentor who uses her determination and positivity toinfluence all who she works with. Through her role as a Partner andProductivity Specialist with One Degree Coaching, she provides guidedleadership mastery to businesses of all types, helping them to reach their fullpotentials and achieve success. As the Founder and Executive Director of CooksWho Care - a collective formed to serve as the Well-Being Concierge for theFood Industry - she drives much-needed change in the industry she loves,encouraging others to support the health of underpaid and underserved workerswho run our country's kitchens and serve our meals.  Mentioned in this episode:The Reluctant Book Marketer PodcastJody 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