Conscious Chefs Conscious Chefs

For the last few years, we've been closely following the restaurant world - tracking trends from the big food media outlets, social media accounts & viral shares, industry forums, Facebook, Reddit, Quora, Instagram, and more. We've made a lot of notes on patterns we've noticed, food and industry trends with staying power, and frequently debated hot topics - and have come up with a list of recurring themes and future projections that we'd like to share today.   



For the text version of this podcast (and our huge list of reference articles!), please visit: https://www.theconsciouschefs.com/post/2021-restaurant-industry-predictions  |  To watch the corresponding video: https://youtu.be/VJ64iWsMNTk



::timestamps:: 

00:05 Intro 

01:47  Top 7 Overall Themes for 2021 

08:00  How to do a Personal Resiliency/Contingency Plan 

10:20  Rising Industry Trends to Pay Attention to in 2021  



::Articles mentioned::  

🙌What COULD the future of hospitality look like? (The Best Case Scenario) - https://www.theconsciouschefs.com/post/the-best-case-scenario | video - https://youtu.be/ZOFjF4L-sIQ 

🤔Feeling like a career change is imminent? Here's a giant list of ways to transition out of restaurants & how to use your kitchen skills in other industries - https://www.theconsciouschefs.com/post/what-if-restaurants-dont-reopen | video - https://youtu.be/KVLFsvDXCxQ 



 -------------------------------------------------  

Breaking through the bullshit, one video at a time.   

Please help spread awareness and education in our community! 

Like. Comment. Share. Subscribe. Destigmatize.   



 :CONNECT: 

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private group | http://www.facebook.com/groups/consciouschefs

insta | http://www.instagram.com/conscious.chefs

email | consciouschefs@gmail.com 

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coaching/mentorship | https://www.theconsciouschefs.com/improve 

If you enjoy these videos and want to see more, please consider donating at :  

http://www.buymeacoff.ee/consciouschefs

As many of us know, life isn't always filled with roses and unicorns. Sometimes, our entire world implodes around us and we find ourselves face to face with a steaming pile of garbage and no gloves. It takes a lot of courage and strength to pull yourself out from rock bottom, give up all the vices that were bringing you down, and emerge on the other side as a happy, healthy, functional person - and in this episode, we want to share a story from someone who has managed to do just that.  

Today, we talk with Shane Cooke from London, England. Shane is a 22 year restaurant industry veteran and the founder of Jasper Wellbeing - a company dedicated to mindfulness and improving workplace culture. After battling his own demons for more than a decade, he managed to turn his mess into his message - vowing to use the insights he gained during his recovery to help others through theirs. Shane is a self-care pro and has spent the last few years training as a meditation instructor and resilience coach, and has developed tons of tools to help empower and support people through times of stress - something that everyone working in the restaurant industry can greatly benefit from!  

In this episode, we go deep into mental health and addiction - what causes it, how the restaurant industry creates the perfect conditions for it to flourish, and why we're so resistant to change. We address the rampant drug use in kitchen culture, the critical piece all standard chef education lacks, and why hospitality is so behind when it comes to seeing the true value in wellness. We dive into neuroplasticity, the power of being seen and heard, the pros and cons of getting a "proper" diagnosis, why talk therapy doesn't always work for everyone, and the importance of cultivating an identity outside of work. Shane also shares some amazing insights on self respect, owning your past, and why healing often feels like "selling out."  

Shane is someone who has truly been forged by the flames of life - but instead of burning in the heat, he learned to alchemize his pain into purpose. We hope you find as much value and inspiration in this chat as we did!  

I'm your host, Heather Feher, and this is "Turning your mess into your message" with Shane Cooke- recorded on August 14, 2020.

Please make sure to give Shane some love on social media - and make sure to check out his website for upcoming meditations, classes, and stress reducing tips. 

http://www.instagram.com/shanecooke1984 

https://www.instagram.com/jasper_wellbeing/ 

http://www.instagram.com/mindfulness_jasperwellbeing 

https://www.facebook.com/jasperwellbeing/ 

http://www.jasperwellbeing.com  

Hello@jasperwellbeing.com



Do you have a story to tell? Do you know someone who would make a great guest? We are looking to elevate the voices of forward-thinking chefs from all over the globe and candidly talk about the real issues we face in this industry. If you'd like to be featured or if you know someone who deserves a spotlight on their business, please send us an email at consciouschefs@gmail.com

If you enjoyed this podcast, please help us reach a wider audience by liking, commenting, subscribing to our youtube channel, or sharing this in an industry forum or with a friend.

Welcome to the restaurant revolution.

Welcome back to the Conscious Chefs podcast series!   



In this episode, we talk with Vojtech Vegh from Bratislava, Slovakia. Vojtech is an incredibly forward-thinking pioneer and the founder of Surplus - the world's first zero-waste vegan restaurant, based in Siem Reap, Cambodia. Before he took the leap into business ownership, he spent 10 years traveling and working as a chef throughout Europe, Asia, and the Middle East. After his return to Slovakia, he re-visited the idea of zero-waste cooking and brought back Surplus in the form of a consulting business - Surplus Food Studio. He now works as a food waste consultant and plant based chef.    



In this episode, we chat extensively about sustainability and social responsibility, why veganism is trending and how to conceptualize vegan dishes as a meat eater, what it's like to own a restaurant without any trash cans, and practical, creative ways to think about and repurpose your food "waste". We touch on what it's like to open a restaurant abroad, what it's like to close a dream, and how to bounce back afterwards. Vojtech also introduces us to "The Black Truffle mindset", and we take a deep dive into kitchen mindfulness, mental mise en place, the importance of defining success on your terms, and dealing with judgment and criticism when following your own path.    



Vojtech has such a unique perspective on both food and life, and we hope you enjoy listening to this chat as much as we enjoyed having it.   



I'm your host, Heather Feher, and this is "The Black Truffle Mindset" with Vojtech Vegh - recorded on August 3, 2020.  Please make sure to give Vojtech some love on social media - or send him an email if you're looking to learn how to reduce your restaurant's waste!

https://www.instagram.com/vojtechvegh/

https://www.instagram.com/surplusfoodstudio

https://www.surplusfoodstudio.com/

https://www.linkedin.com/in/vojtechvegh/

hello@surplusfoodstudio.com

 (make sure to check out his blog for more zero-waste and plant based tips!)

blog | youtube | private group |
email: consciouschefs@gmail.com

Welcome to the restaurant revolution.

Welcome to our new podcast series!

In our first episode, we talk with "The Everyday Chef" Luke Sutherland from Perth, Australia. Luke is a 20+ year veteran of the restaurant industry turned entrepreneur - after being laid off from his restaurant job during the COVID-19 lockdown, he decided to make a major career pivot and become his own boss. In March, he and his business partner - a FOH coworker who was also laid off - launched The Butler and the Chef, a company designed to bring the experience of fine dining into the age of social distancing. They currently offer intimate dinner parties and small events throughout Perth and Western Australia.

In this episode, we chat about:


the transition from restaurant chef to self-employment
the challenges that come with paying yourself a fair rate
finding your motivation
how "being ready" is a myth
mindset, self-worth and depression in cooks
food sustainability, eating local, and social responsibility
truly embracing your authenticity and finding your culinary voice
taking control of your free time and setting boundaries with work
what the new normal might look like for the restaurant and hospitality industry

Luke is an absolute powerhouse of inspiration, and we hope you enjoy listening to this chat as much as we enjoyed having it.

Please make sure to give Luke some love on social media:

https://www.facebook.com/chefsutherland

http://www.instagram.com/chefsutherland

http://www.instagram.com/thebutlerandthechefperth

thebutlerandthechefperth@gmail.com



Do you have a story to tell? Do you know someone who would make a great guest? We are looking for current or former chefs from all over the globe to talk about the real issues we face in this industry. If you'd like to be featured, please send us an email at consciouschefs@gmail.com

If you enjoyed this podcast, please help us reach a wider audience by liking, commenting, subscribing to our youtube channel, or sharing this in an industry forum or with a friend.

I'm your host, Heather Feher, and this is "The Restaurant Reset" with Luke Sutherland - recorded on July 17, 2020.

Welcome to the restaurant revolution.

:CONNECT: 

blog | http://www.theconsciouschefs.com/realtalk 

youtube | https://www.youtube.com/channel/UCM30hlwjsLcIveMwBV277nQ?sub_confirmation=1 

facebook | http://www.facebook.com/consciouschefs2020 

private group | http://www.facebook.com/groups/consciouschefs 

insta | http://www.instagram.com/conscious.chefs 

email | consciouschefs@gmail.com 

share your story/guest blog/podcast submissions | https://www.theconsciouschefs.com/share-your-story  

coaching/mentorship | https://www.theconsciouschefs.com/improve  

If you enjoy this podcast and want to see more, please consider donating at :  buymeacoff.ee/consciouschefs