8ighty 6ix

🎙️ Season 2, Episode 1 | 8ighty 6ix Season 2 of 8ighty 6ix is officially here! We kick off the new season by diving into one of the biggest moments that can shake a restaurant —when upper management gets fired. A manager leaving doesn't just affect one office. It changes the entire restaurant industry workplace. From rumors spreading through the kitchen to shifts in morale, new opportunities,...

In the Season 1 finale of 8ighty 6ix , we reflect on the growth, conversations, and journey that built this podcast from the ground up. From discussions about the restaurant industry , kitchen culture , chef life, leadership, and hospitality, Season 1 became more than just a podcast—it became a real space for honest conversations about the food industry . In this episode, we talk about: The start...

In this episode of 8ighty 6ix , we dive into one of the most stressful moments in the restaurant industry —the day the health inspector walks in. From the tension before the inspection to the aftermath once the score is posted, we talk about how preparation, leadership, and overall kitchen culture can completely impact the outcome. This episode covers: The pressure of health inspections in the foo...

In this episode of 8ighty 6ix , we break down one of the biggest misconceptions in the restaurant industry and kitchen culture —the difference between flavor and seasoning. A lot of people use the terms interchangeably, but they’re completely different. We talk about: Why flavor and seasoning are not the same How seasoning is used to enhance food, not overpower it Why salt is an enhancer—not a sea...

In this episode of 8ighty 6ix , we break down the real conversation around salary vs hourly pay in the restaurant and hospitality industry —and why a promotion doesn’t always mean an upgrade. From longer hours and added responsibility to shifts in work-life balance , stepping into a salaried role can change more than just your title. We get into: The true difference between hourly and salary posit...

In this episode of 8ighty 6ix , I sit down with Todd Falter to talk about his journey through the hospitality industry —starting in the bowling department at Brunswick and working his way up to becoming a General Manager . We dive into: The work ethic that helped him grow The realities and pressure of leadership What it takes to manage teams and operations And why sometimes taking a step back is n...

In this episode of 8ighty 6ix , I sit down with Chef Bill York to talk about his journey through the restaurant industry —from Seattle kitchens to hospital food service, and from Front of House to Back of House leadership. We get into: His experience working in Seattle’s food scene The realities of working in a hospital kitchen Transitioning from FOH management to BOH The differences in leadership...

Brunch isn’t just another shift — it’s one of the most demanding services in the restaurant industry. In this episode of 8ighty 6ix, we break down what really goes into brunch service, from early mornings and menu changeovers to the higher expectations that come with every plate. Brunch requires a specific skillset — speed, timing, precision, and consistency — all while handling high volume and gu...

In this episode of 8ighty 6ix , we dive into what it’s really like working in a hospital kitchen . While many people assume hospital food lacks creativity or quality, the reality is often very different. We talk about the quality of life that comes with hospital culinary work, the standards behind the food being served, and the level of experience and professionalism you’re surrounded by in that e...

In this episode of 8ighty 6ix , I sit down with Joshua Harvey — also known as Chef Vinci — producer, chef, comedian, and actor. We take it back to where it all started: meeting at the Hilton Atlanta and working together inside Trader Vic’s , navigating hotel kitchens, restaurant culture, and the grind that shapes young chefs. This conversation dives into: The kitchens that built us Growth in leade...

Why do chefs bounce around so much? In the restaurant industry , it’s normal to see chefs move from kitchen to kitchen. But is it lack of loyalty… or survival? In this episode of 8ighty 6ix , we break down why so many professionals in kitchen culture switch restaurants — burnout, toxic environments, better pay, growth opportunities, or just chasing something better in their culinary career. Someti...

Front of House vs Back of House. It’s a battle that’s been going on in restaurants forever. In this episode of 8ighty 6ix , we break down the ongoing FOH vs BOH divide —where it started, why it still exists, and how miscommunication, pressure, and misunderstanding keep the cycle alive. From tipped vs hourly pay to guest-facing stress vs kitchen chaos, this conversation looks at both sides of the l...

Every kitchen has a vibe—and you feel it the second you walk in. In this episode of 8ighty 6ix, we break down kitchen dynamics: the unspoken rules, the personalities, the tension, and the chemistry that can either make a service smooth or turn it into chaos. From leadership styles and communication to ego, pressure, and trust, this conversation dives into what’s really happening behind the line—an...

New Episode Out Now  In this episode of 8ighty 6ix, I’m talking about working in a steakhouse—from my experiences at Longhorn Steakhouse to Ruth’s Chris and everything in between. Different logos. Different price points. But sometimes it feels like this…  Steakhouses pointing at each other like the Spider-Man meme. The truth is, steakhouses are all the same—but different. Same pressure. Same stand...

RE-Uploaded In this episode of 8ighty 6ix, we break down the real differences between hotels, restaurants, and country clubs and what each environment truly offers chefs and hospitality professionals. This episode gives you an honest look at which path makes the most sense depending on where you are in your career. If you’re trying to decide your next move—or wondering if there’s a better fit out...

This episode is for anyone who’s ever worked hospitality and said, “Yeah… people have no idea what this job is really like.” I’m joined by Chantz Jackson, a Housekeeping Manager at a 600-room hotel, and we get into everything — from our college days and being part of NSMH, to the real challenges of working in hotels that nobody talks about. We break down what it’s like managing a massive operation...

On this order of 8ighty 6ix, we sit down with the incredible Mariah Glass for a deep, honest, and inspiring conversation about life in the service industry. From navigating busy shifts to leading teams with purpose, Mariah shares her firsthand experiences and valuable insight on what truly makes a great manager. We also dive into her Haitian background, exploring how her culture shaped her work et...

Thinking about becoming a chef? In this episode of 8ighty 6ix, we sit down with a seasoned culinary pro Chef Vern Jr to break down what it really takes to thrive in the kitchen. From the long hours and high-pressure environments to the creativity, passion, and hustle required, this conversation pulls back the curtain on the chef life. Whether you’re just starting out, considering culinary school,...

On this episode of 8ighty 6ix we have Jamieson Holloway aka Chef Jamie, one of the young hot chefs in ATL! Listen to him talk about his upbringing and how it pushed him to keep pursuing his culinary dreams. We talk about how he was Marriotts Student of the Year!! He also talks about his specialty pizza and how he has changed and grown throughout his time in the industry. You don't want to miss...

Welcome back to 8ighty 6ix! Today we are here with David Gonzales, seasoned FOH worker who is currently a shift supervisor. Today we dive into how Zaxby's started his hospitality journey & how he gets ready for a Friday night. We also dive into what he thinks he would be doing if he wasn't in hospitality. Watch the full video on YouTube search Chef Vern Jr Support Us IG: _chefvernjr AN...

Today we sit down with Lauren Hatcher, Gm of Tio Luchos. We discuss how she transitioned from Cosmetology to Hospitality. We go through our Muss & Turners adventures and how the state of the industry has changed. We go into depth about the FOH vs BOH war that has been ongoing for centuries and much more!! You don't want to miss this one. Support us YouTube: Chef Vern Jr IG: _chefvernjr &am...

Today we sit down with Chef Bredda of Bredda's Kitchen, Jamaican food at its finest. We talk about his biggest obstacles in starting and growing his business. We talk about different cultures of food that we enjoy. We also explore different events and catering opportunities that helped our career. Sorry for the lighting mishap (video version)Check out Chef Bredda...IG & TikTok: breddaskitc...

Welcome back!!! Thank you for tuning in to this episode of 8ighty 6ix. Today we are discussing the Top 10 Kitchen Cons. Long hours, late nights & early morning & unpredictable hours. Order Up!! Find Us IG: 8ighty 6ix YouTube: Chef Vern Jr

We back!! This episode we talk about the top 10 best reasons to work in a kitchen. We all know food is going to be a MAJOR one of them. Order Up!! Follow 8ighty 6ix on IG __8ighty6ix

King's Coffee makes a return!!! (Don't worry 8ighty 6ix isn't going anywhere) King's Coffee is back and better than ever with new co-host owner of Stability-2-Freedom, Tyrone Smith!! We are bringing conversation to a whole new level and are excited to bring everyone some great content. This episode we are talking about our 2024 review & living in the current state of the world. Find Us.... Sta...