8ighty 6ix

Vernon Barrett-Dozier Jr
  • 0.0 (0)
  • Food
  • Updated weekly

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. 4 days ago

    From Going Vegan to Restaurant Ownership | Richard Glenn’s Journey | 8ighty 6ix Order No.30

    From Going Vegan to Restaurant Ownership | Richard Glenn’s Journey What makes someone completely change the way they eat—and eventually turn that journey into something bigger? 🌱👨🏾‍🍳 In this episode of 8ighty 6ix, I sit down with Richard Glenn to talk about his journey through veganism, the restaurant industry, entrepreneurship, and the experiences that shaped the direction of his career. Richard breaks down what made him become vegan, how that decision changed his relationship with food, and how he eventually found his way into the restaurant business. But this conversation goes beyond food. Richard and I also go back to our time working together, so we get into some of the experiences we shared, what the industry looked like for us at that point in our careers, and how much both of our paths have evolved since then. We get into: What pushed Richard to become vegan How veganism changed the way he viewed food His journey into the restaurant business The realities of restaurant ownership and entrepreneurship How Richard and I originally crossed paths Stories from our time working together Career growth and finding your own lane Betting on yourself in the hospitality industry How your relationship with food can evolve over time Building something that represents who you are Sometimes your career doesn’t follow the path you originally imagined. One decision, one opportunity, or even changing the way you live can completely shift where you end up. That’s what makes Richard’s story worth hearing. 🎧 Season 2 of 8ighty 6ix — available on Spotify, Apple Podcasts and YouTube. 📲 @__8ighty6ix👨🏾‍🍳 @_chefvernjr #8ighty6ix #RestaurantIndustry #VeganChef #VeganFood #RestaurantOwner #HospitalityIndustry #ChefLife #KitchenCulture #Entrepreneurship

  2. 14 Aug

    You Can’t Turn the Chef Brain Off | What Chefs Notice When Dining Out | 8ighty 6ix Order No. 29

    You Can’t Turn the Chef Brain Off | What Chefs Notice When Dining Out What happens when a chef goes out to eat? You notice EVERYTHING. 😂 In this episode of 8ighty 6ix, I break down what I look for when dining at restaurants—from FOH service and cleanliness to the atmosphere, restaurant noise, ticket times, and how the staff moves. And if there’s an open kitchen? Yeah… I’m definitely watching the line. 👀👨🏾‍🍳 But it’s not about looking for problems. I genuinely love trying new restaurants, different cuisines, and new food experiences. After years in the restaurant industry, you just learn to see restaurants differently. We get into: What I notice before the food even arrives Cleanliness—including the spots people forget about 👀 How servers move and interact with guests “Restaurant loud” vs. just TOO loud Watching BOH and kitchen flow Knowing when ticket times start getting questionable 😂 Why chefs still love discovering new food despite analyzing everything Once kitchen culture becomes part of you, even your night off can turn into a restaurant evaluation. 😂 🎧 Season 2 of 8ighty 6ix — available on Spotify and YouTube. 📲 @__8ighty6ix 👨🏾‍🍳 @_chefvernjr #8ighty6ix #RestaurantIndustry #KitchenCulture #ChefLife #BOHLife

  3. 26 Jul

    From Culinary School to James Beard Nominee | Chef Tim Joyner Matz | 8ighty 6ix Order No.28

    🎙️ Season 2 of 8ighty 6ix continues! In this episode, I'm joined by one of my closest friends in the culinary world, Chef Tim Joyner Matz. We met in culinary school, but our careers took different paths after graduation. Tim took a leap of faith by moving to New Orleans, where he immersed himself in one of America's most respected food cities. Along the way, he worked alongside legendary classical chefs, became a James Beard Award nominee, and built a reputation as a professional baker and master bread maker. We talk about what it takes to dedicate your life to the craft, the discipline behind classical cooking, and why mastering bread is an art form all its own. Our culinary school memoriesWhy Chef Tim chose New OrleansLearning from elite classical chefsBecoming a James Beard Award nomineeThe art and science of bread makingLife as a professional bakerPassion vs. paycheck in the restaurant industryAdvice for aspiring chefsWhether you're a chef, baker, culinary student, or someone who simply loves food, this conversation is packed with inspiration and insight from someone who has dedicated his life to the craft. 🎧 Listen now on Spotify, Apple Podcasts, and YouTube. Follow:📲 @__8ighty6ix👨🏾‍🍳 @_chefvernjr In this episode:

  4. 10 Jul

    Manager Fired | The Chaos That Follows in the Restaurant Industry | 8ighty 6ix Order No.27

    🎙️ 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, uncertainty, and leadership changes, we break down the domino effect that impacts everyone from BOH to FOH. In this Season 2 Premiere, we discuss: What happens when a manager gets firedThe ripple effect on kitchen cultureHow leadership changes morale and performancePromotions, opportunities, and stepping into bigger rolesWhy one decision can change an entire restaurantWhether you're a chef, line cook, server, bartender, manager, or simply love the food industry, you've probably experienced a leadership change that affected everyone. Season 2 is here, and we're bringing even more real conversations, bigger topics, and authentic stories from the people who keep the hospitality world moving. 🎧 New episodes every week on Spotify, Apple Podcasts, and YouTube. 📲 Follow @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr

  5. 26 May

    Season 1 Finale | Growth, The Beginning of 8ighty 6ix & What’s Next | 8ighty 6ix Order No.26

    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 of 8ighty 6ixPersonal and professional growth throughout the seasonLessons learned from the conversations and guestsThe vision moving forward into Season 2Why we’re taking a short hiatus before returning bigger and betterThis season was built for everyone who’s lived the grind of chef life and understands the reality behind hospitality. Season 1 may be ending… but this is only the beginning. 🎧 Available now on Spotify, Apple Podcasts, and YouTube📲 Follow @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr #8ighty6ix #RestaurantIndustry #KitchenCulture #ChefLife #BOHLife

  6. 17 May

    The Health Inspector | The Day Every Kitchen Fears | 8ighty 6ix Order No. 25

    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 food industryHow your team affects your scoreThe importance of systems, cleanliness, and accountabilityThe difference between prepared kitchens and chaotic onesWhat that day reveals about leadership and operationsIn real chef life, a health inspection doesn’t just test cleanliness—it tests communication, discipline, and the strength of your team. If you’ve ever worked in a restaurant, you already know… that day can change the entire mood of the kitchen. 🎧 Available now on Spotify, Apple Podcasts, and YouTube📲 Follow @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr

  7. 6 May

    Flavor vs Seasoning | Why They’re Not the Same | 8ighty 6ix Order No. 24

    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 sameHow seasoning is used to enhance food, not overpower itWhy salt is an enhancer—not a seasoning by itselfThe importance of balance in cooking and chef lifeHow understanding flavor changes the way you cookThis episode dives into the fundamentals that separate simply cooking food from truly understanding it in the food industry. Whether you’re a chef, line cook, foodie, or someone passionate about cooking, this conversation will change the way you think about food. 🎧 Available now on Spotify, Apple Podcasts, and YouTube📲 Follow @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr

  8. 29 Apr

    Salary vs Hourly | When a Promotion Feels Like a Demotion | 8ighty 6ix Order No. 23

    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 positionsWhen a promotion can actually feel like a demotionHow new roles shift expectations and responsibilitiesThe impact on quality of life and work-life balanceWhat to consider before making the move in your careerThis episode offers real perspective for anyone navigating growth, leadership, and compensation in the restaurant industry. 🎧 Available now on Spotify, Apple Podcasts, and YouTube 📲 Follow @__8ighty6ix 👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr

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About

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

Information

  • Creator
    Vernon Barrett-Dozier Jr
  • Years Active
    2024 - 2026
  • Episodes
    33
  • Rating
    Explicit
  • Copyright
    © Vernon Barrett-Dozier Jr
  • Show Website
    8ighty 6ix