8ighty 6ix

Vernon Barrett-Dozier Jr
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Welcome to 8ighty 6ix. This podcast is for foodies and hospitality professionals who want the real story behind the industry. 8ighty 6ix dives into the lives, challenges, wins, and everyday grind of hospitality—from the back of house to the front of house and everything in between. We talk career paths, kitchen culture, leadership, burnout, growth, and the lessons you only learn behind the scenes—all while keeping the conversation honest, relatable, and fun. With a mix of solo episodes and special guests, you’ll hear real perspectives, real stories, and real insight from people who live this industry every day. Whether you’re BOH, FOH, or just passionate about food, this is a space to learn, reflect, and feel seen. 📲 Follow the podcast on Instagram: @__8ighty6ix 👨🏾‍🍳 Follow Chef Vern Jr on IG & TikTok: @_chefvernjr 🎧 New episodes weekly ⭐ Rate the podcast 📣 Share it with someone in hospitality 🎙️ Tap in and welcome to 8ighty 6ix

  1. HACE 23 H

    From Brunswick to GM | Work Ethic, Leadership & Knowing When to Step Back w/ Todd Falter | 8ighty 6ix Order No.22

    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 growThe realities and pressure of leadershipWhat it takes to manage teams and operationsAnd why sometimes taking a step back is necessary for long-term successThis conversation highlights growth, humility, and the importance of understanding your path in hospitality leadership and the restaurant industry. If you’ve ever stepped into management or questioned your next move, this episode offers real perspective. 🎧 New episodes weekly 📲 Follow @__8ighty6ix 👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr If you want, I can also: Create a strong YouTube title + thumbnail textWrite a short IG promo captionOr make a more story-driven description 🔥Got it — here’s the updated, polished podcast description with that added in: In this episode of 8ighty 6ix, I sit down with Todd Falter to talk about his journey through the hospitality industry—starting at Dunkin’ Donuts, moving into the bowling department at Brunswick, and eventually becoming a General Manager. We dive into: The work ethic that shaped his career from the beginningThe transition through different roles in hospitalityThe realities and pressure of leadership and managementAnd why sometimes taking a step back is the best move for long-term growthThis conversation is about progression, humility, and understanding your path in hospitality leadership and the restaurant industry. If you’ve ever worked your way up or questioned your next step, this episode will resonate. 🎧 New episodes weekly 📲 Follow @__8ighty6ix 👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr he started ar dunkin donutsFrom Dunkin’ to GM | Work Ethic, Leadership & Knowing When to Step Back w/ Todd Falter

    58 min

  2. 29 MAR

    From FOH to BOH | Seattle, Hospital Kitchens & Chef Life w/ Chef Bill York | 8ighty 6ix No.21

    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 sceneThe realities of working in a hospital kitchenTransitioning from FOH management to BOHThe differences in leadership, pressure, and kitchen cultureAnswering real foodie questions and industry insightsThis conversation covers growth, perspective, and what it really takes to navigate different roles in the hospitality industry. If you’ve ever worked FOH, BOH, or considered making that switch, this episode will give you real insight. 🎧 Available now on Spotify, Apple Podcasts, and YouTube📲 Follow @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr @_chefvern

    1 h

  3. 23 MAR

    Brunch Service | The Pressure, The Skillset & What People Don’t See | 8ighty 6ix Order No.20

    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 guests who expect everything to be perfect.We dive into:The challenge of menu changeoversWhy brunch has higher expectationsThe reality of early morning kitchen lifeThe skillset it takes to succeed in brunch serviceIf you’ve ever worked brunch, you know it’s not for everyone.🎧 Available now on Spotify, Apple Podcasts, and YouTube📲 Follow @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr

    20 min

  4. 10 MAR

    Working in a Hospital Kitchen | The Reality, Quality of Life & What People Get Wrong | 8ighty 6ix Order #19

    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 environment. From structure and consistency to the unique mission of feeding patients, staff, and visitors, hospital kitchens bring a different perspective to kitchen culture in the restaurant industry. If you’ve ever been curious about culinary careers outside traditional restaurants, this conversation offers insight into an often overlooked part of the hospitality industry. 🎧 New episodes weekly📲 Follow @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr

    20 min

  5. 24 FEB

    From Hilton Atlanta to Growth & The Dark Side of the Kitchen | Joshua Harvey aka Chef Vinci | 8ighty 6ix Order #18

    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 leadership and identity How our cooking styles evolved over time The reality and dark side of kitchen culture Expanding beyond the line into new creative paths From hospitality to personal evolution, this episode reflects on friendship, resilience, and what it really takes to grow in the restaurant industry. If you’ve ever worked in hotels, restaurants, or experienced the intensity of kitchen life, this one will resonate. 🎧 New episodes weekly.📲 Follow on Instagram: @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr: @_chefvernjr Welcome to 8ighty 6ix — where we talk about what stays, what goes, and what it really takes to last.

    1 h 15 min

  6. 15 FEB

    Why Chefs Bounce Around So Much? | 8ighty 6ix Order #17

    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. Sometimes it’s about leveling up.Sometimes it’s about protecting your peace. If you’ve ever updated your resume after a brutal service, this one’s for you. 🎧 Tap into the hospitality podcast that talks real chef life, restaurant life, and career growth. 📲 @__8ighty6ix👨🏾‍🍳 @_chefvernjr

    17 min

  7. 9 FEB

    FOH vs BOH | The War That Never Ends | 8ighty 6ix Order #16

    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 line and how each role carries weight the other doesn’t always see. More importantly, we talk about what actually happens when FOH and BOH stop competing and start working together. If you’ve ever felt unappreciated on either side of the house, this episode will hit home. 🎧 In This Episode: Why FOH and BOH clash The biggest misunderstandings on both sides Pay structure and pressure points What changes when the house operates as one team 📲 Follow on Instagram: @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr on IG & TikTok: @_chefvernjr 👍 Like, comment, and subscribe for weekly 8ighty 6ix episodes🎙️ Available now on Spotify, Apple Podcasts, and YouTube

    17 min

  8. 18 ENE

    Kitchen Dynamic: The Unspoken Rules That Make Or Break A Kitchen | 8ighty 6ix Order #15

    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—and why the dynamic of a kitchen matters just as much as the food. If you’ve ever walked into a kitchen and immediately thought, “Yeah… this ain’t it,” this episode will hit home.  Available now on Spotify & Apple Podcasts  Watch the full episode on YouTube  Tell me—what makes or breaks a kitchen for YOU?  Follow @__8ighty6ix  Like, comment, and subscribe for weekly 8ighty 6ix episodes

    22 min
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Welcome to 8ighty 6ix. This podcast is for foodies and hospitality professionals who want the real story behind the industry. 8ighty 6ix dives into the lives, challenges, wins, and everyday grind of hospitality—from the back of house to the front of house and everything in between. We talk career paths, kitchen culture, leadership, burnout, growth, and the lessons you only learn behind the scenes—all while keeping the conversation honest, relatable, and fun. With a mix of solo episodes and special guests, you’ll hear real perspectives, real stories, and real insight from people who live this industry every day. Whether you’re BOH, FOH, or just passionate about food, this is a space to learn, reflect, and feel seen. 📲 Follow the podcast on Instagram: @__8ighty6ix 👨🏾‍🍳 Follow Chef Vern Jr on IG & TikTok: @_chefvernjr 🎧 New episodes weekly ⭐ Rate the podcast 📣 Share it with someone in hospitality 🎙️ Tap in and welcome to 8ighty 6ix

Información

  • Creador
    Vernon Barrett-Dozier Jr
  • Años de actividad
    2024 - 2026
  • Episodios
    25
  • Clasificación
    Explícito
  • Copyright
    © Vernon Barrett-Dozier Jr
  • Mostrar sitio web
    8ighty 6ix