Chef Life Radio: Strategies to Empower Culinary Leadership for Success, Sanity, and Satisfaction in the Culinary Industry

1 204 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 y...

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: bit.ly/cookswhocare https://www.coo...

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 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...

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 The problem as I see it FB Post from CJ. Calling out the problem. What we can do about it. Chef Jensen Cummings, Best Served Podcast Who, Not How - By Dan Sullivan

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.

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…

We meet Joel Salatin of Polyface Farms.

We visit Master Butcher Katri Underly and find out, even in Chicago, why family farms and ranches are so critical for our supply chain.

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 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 th...

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.