22 episodes

For chefs, just like you, who want to enjoy their culinary career without sacrificing their life. I'm your host, Chef Adam Lamb, and it's my pleasure to be your guide on this journey. You'll learn some valuable insights and perspectives that will support you in having a fulfilling career and an amazing life by upleveing your culinary leadership skills. You have a part to play in the #NewHospitaliyCulture." We can't do it without you. Find out more @ https://www.linktr.ee/amlamb17

Chef Life Radio Realignment Media

    • Business
    • 5.0 • 109 Ratings

For chefs, just like you, who want to enjoy their culinary career without sacrificing their life. I'm your host, Chef Adam Lamb, and it's my pleasure to be your guide on this journey. You'll learn some valuable insights and perspectives that will support you in having a fulfilling career and an amazing life by upleveing your culinary leadership skills. You have a part to play in the #NewHospitaliyCulture." We can't do it without you. Find out more @ https://www.linktr.ee/amlamb17

    209: On The Dock with Deidra McGuiness-Ciolko

    209: On The Dock with Deidra McGuiness-Ciolko

    Deidra McGuiness-Ciolko is a restauranteur and professor who moved to Costa Rica and started her own restaurant, Gordika's FreshMex. She talks about her journey from Boston to the Caribbean and her experience during the pandemic. She advises people thinking about starting their own businesses to be careful what they wish for and treat their business as if it were someone else's.
    "I just figured, we're going to make it, it's going to be fine. We had to close for five months, and that was tough. The laws here in the Dominican Republic regarding the curfews are very strict, and you don't reach back. We shut down" - Deidra McGuiness-Ciolko.
    https://www.gorditosfreshmex.com/ (Gordito's on the web)
    https://www.facebook.com/gorditos.freshmex (Gordito's on FB)
    Sign up for the Chef Life Radio Newsletter @ https://chefliferadio.com/signup (https://chefliferadio.com/signup)
    https://heltstudioaffiliateprogram.sjv.io/QO9A6z
    https://realchefliferadio.captivate.fm/sla (SLA)
    Copyright 2022 Realignment Media
    Mentioned in this episode:
    The Reluctant Book Marketer Podcast
    Jody J. Sperling writes fiction. He's spent twenty years dreaming of the phone call from FSG, accepting his novel for publication, but after landing a literary agent in 2019 and failing to woo publishers, Jody's dream wilted. While he never quit writing and reading, by the end of 2021, he'd so completely lost track of his purpose that he'd amassed a portfolio of rental houses and was toying with starting a short-term rental business. Then he had a vision of all the people who, like him, had pursued their dream of publishing only to find themselves disillusioned and defeated. That's the day he decided to found THE RELUCTANT BOOK MARKETER, a podcast to help writers with their marketing mindset.
    https://realchefliferadio.captivate.fm/trbm (TRBM)

    • 18 min
    Programming Note to Our Loyal Listeners

    Programming Note to Our Loyal Listeners

    A quick programming note; over the last several months, we've added two new shows to the Realignment Media podcast network. They've been such a hit with our listeners that we've decided to give them their very own slot.
    You can find "Line Check," a short form podcast about culinary leadership for the #newkitchenculture, by https://www.thelinecheck.com/listen (clicking here.)
    And "Turning the Table," a round table discussion about staff-centric solutions for today's most pressing restaurant problems, sponsored by https://www.benchmarksixty.com/ (Benchmark Sixty.)
    You can find "Turning the Table" by https://turningthetablepodcast.com/listen (clicking this link.)
    Please follow, like and subscribe to the shows, and please leave us a review - it really does help others find the show.
    Thanks for being such a loyal Chef Life Radio listener. We so appreciate the support!
    Stand tall and frosty, brothers and sisters.
    Be well and do good.

    • 45 sec
    208: The Three Rs of Restaurant Success: A Conversation with Deidra McGuiness-Ciolko

    208: The Three Rs of Restaurant Success: A Conversation with Deidra McGuiness-Ciolko

    When the restauranteur Diedra McGuiness-Ciolko opens her business with just $7 left, she must find a way to turn things around quickly or risk losing everything.

    • 33 min
    02: Ground Rules - Line Check

    02: Ground Rules - Line Check

    Redefining Culinary Leadership for #thenewkitchenculture.
    Stand Up
    Assumptions
    Agreements
    Where we're headed
    https://realchefliferadio.captivate.fm (Chef Life Radio website)
    https://chefliferadiocrew.com (Support this Podcast)
    Copyright 2022 Realignment Media

    • 15 min
    104: Jonathan Ruby | Shifting Toxic Hospitality Culture - Turning the Table

    104: Jonathan Ruby | Shifting Toxic Hospitality Culture - Turning the Table

    Restaurant Coach/Consultant and former Chef Jonathan Ruby 'turns the table' on the toxic culinary culture in our food and beverage profession and how you, too, can create a workplace #culture that everyone wants to work for.
    We debunk the veneration of self-sacrifice in today's restaurant culture and reveal how taking care of yourself is job #1 in the #newrstaurantculture.
    To find out more about Jonathan Ruby and his mission, click here.
    Turning the Table Is the most progressive weekly podcast for today's food and beverage industry, featuring staff-centric operating solutions for restaurants in the #newhospitalityculture.
    Join https://www.linkedin.com/in/jimtaylor60/ (Jim Taylor) of Benchmark Sixty and https://www.linkedin.com/in/adamlamb/ (Adam Lamb) as they "turn the tables" on the prevailing operating assumptions of running a restaurant in favor of innovative solutions to our industry's most persistent challenges.
    Sponsored by https://my.captivate.fm/benchmarksixty.com (Benchmark Sixty Restaurant Services)
    Check out the videocast on
    https://www.youtube.com/channel/UCYtGksGmoaRrmyQHDhfJbAA (Youtube)
    https://my.captivate.fm/Linkedin (Linkedin)
    https://www.facebook.com/realignmenthospitality (FB)
    This show is sponsored by https://www.benchmarksixty.com/ (Benchmark Sixty); check out their unique staff retention solution.
    In partnership with https://linktr.ee/amlamb17 (Realignment Hospitality)

    • 30 min
    207: The Rise of Chef James Shirley: From the South Side to the Top of the Culinary World

    207: The Rise of Chef James Shirley: From the South Side to the Top of the Culinary World

    207: The Rise of Chef James Shirley: From the South Side to the Top of the Culinary World 7 2
    Do you want to be successful in the culinary industry? You're told to get experience in as many kitchens as possible, but you can't seem to get your foot in the door. If you're feeling stuck and frustrated, this episode is for you.
    "I always reach back. I don't look down on people. If I'm looking down, I'm looking down to reach up, to reach my hand out, to pick you up, because I've seen it happen." -James Shirley.
    James Shirley is a world-renowned chef who has worked in some of the finest restaurants in the world. He is known for his dedication to his craft and his ability to mentor and coach other culinarians.
    This is Chef James Shirley's story...
    James Shirley had always been passionate about music, but when he found himself without a place at Gramblan state, he decided to return to Chicago and look for a job. He ended up working in the kitchen of Spiasha, a Northern Italian restaurant. There, he was taught by the executive chef, Anthony J. Montuano. Montuano saw potential in Shirley, even though he was a disaster in the kitchen, eventually making him his sous chef. Shirley went on to have a successful career as an executive chef, breaking stereotypes along the way.
    In this episode, you will learn the following:
    1. How James Shirley went from the streets of the South Side of Chicago to the shores of Hawaii
    2. The demons that James Shirley had to fight along the way
    3. How James Shirley became a successful executive chef
    Chapter Summaries:
    [00:00:04] - In the past, it was easy for an owner to buy his chef a car, get him an apartment or help him with his recreational activities. Now it's more difficult. On this episode of chef life radio, adam lamb and James Shirley will talk about how James Shirley came up in the industry in Chicago and how he went from the south side to the shores of Hawaii.
    [00:02:28] - Adam is happy to welcome James Shirley to the show. James got into cooking because he has a strong work ethic based on his family upbringing coming from the south. Adam's mother is Betty Shirley, a world-renowned jazz singer, the famous jazz singer who lives in New Orleans. James worked for the city of Chicago. James got a lot of training and mentorship at Bias. Anthony J. Montano, who is the executive chef and part owner of Spiesho, worked for the Levies. James was the only black guy in the kitchen in a five-star restaurant with no pedigree for a long time. James is happy when he goes on LinkedIn and sees a vast array of people of color at the level of executive chefs. Adam Lam is still working as a sous chef for the city of Chicago. Adam used to cook and call himself Moonlighting. Adam worked at Gordon's and Gordon S. Claire's restaurant in Jupiter, Florida. Adam has worked in some of the finest restaurants in Windy City. Back then, you could get paid what you were worth if you had owners willing to pay that.
    [00:17:58] - John's family came from Jackson, Mississippi, Alabama, and New Orleans. His grandparents left the south around the time of Emmett Till's Lynching. They came north and settled in the Bronxville area of Chicago. John didn't have a working functioning relationship with his mother in his early years. John's mom is a product of the Vietnam era, and she sang in New York for a while. Both you and your past have been intertwined for both good and bad reasons. You both had some rough times, and you came through it. You are still heavily involved in the recovery kind of network. You want to make sure that you stand for those people. It's not an attitude usually shared in the hospitality industry.
    [00:25:41] - The culinary world is like a pseudo-masochistic relationship. It's like leaving the dungeon and showing up again for the next day. Chefs go through a lot of abuse from their employers, their customers, and from their families to do what they do well. The number one thing that will lose them in...

    • 45 min

Customer Reviews

5.0 out of 5
109 Ratings

109 Ratings

Ricky D. Evans ,

Podcast

I learn something new each show.

Gregory Y. Brewer ,

Good podcast

This is my all time favorite podcast

multotuydo15856 ,

Winning

The perfect podcast Yesses!