Chef Life Radio Realignment Media

"The point is that the different motivation strategies are unique across every person, and everybody has their own unique culture."
Kimi Avary joins the show to discuss the challenges of maintaining proper boundaries and clear communication in work-related or personal relationships.
Kimi Avary is a relationship expert and coach who helps people navigate their relationships with others. She has a Master's in Counseling and Psychology and a Bachelor's in Family Studies and Human Development. She is also an NLP Master Practitioner.
She has many years of experience coaching clients and helping them build better lives. She emphasizes the importance of communication and relationships in all aspects of life, personal or professional.
In this episode, you will learn the following:
The different ways that men and women are motivated  The importance of communication in relationships  The challenges faced by women in male-dominated industries
Grab your copy of this show's exclusive bonus content by clicking here.
Kimi Avary Resources:
Kimi on Your Tango
Kimi On FB
Conscious Couple Network
Other episodes you'll enjoy:
209: On The Dock with Deidra McGuiness-Ciolko
206: On The Dock with Chef James Shirley
Connect with me:
Adam@chefliferadio.com
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This show is sponsored by:
If you're interested in sponsoring this show, email me at adam@chefliferadio.com
Support for The Hospitality Industry:
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I Got Your Back
The Burnt Chef Project
Chef Life Coaching

Grab your copy of this show's exclusive bonus content by clicking here.

Special Tip o the Toque to Satyen Raja for influencing this episode's conversation.

Tomas Stephensen at Podlike co-produced this episode.
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Chef Jeremy Leinen is the Executive Chef of Dunwoody Country Club outside of Atlanta.
"I keep hearing people blame the unemployment and all that stuff for why people aren't returning to work. Obviously, this industry has a lot more work to do, culturally speaking. That's the reason why people haven't been rushing back to do it. And I get it."
Chef recently sat down for a conversation, and he discussed how COVID has impacted their lives and businesses.
Chef Jeremy's mother and grandmother both contracted the virus, and his mother is still dealing with the effects (referred to as "long COVID").
Despite this, he remains positive and believes things are slowly getting better. He advises others who may be considering reentering the workforce, telling them that the industry is changing and progressing positively.
Despite the challenges, there's still much to love about the restaurant industry.

In this episode, you will learn the following:
1. How Jeremy Leinen and his family coped with COVID-19.
2. How the hospitality industry has been affected by the pandemic.
3. What advice would Jeremy Leinen give to those considering re-entering the workforce?
Resources:
Chef Jeremy on Linkedin
Chef Jeremy in Club & Resort Chef Magazine
Chapter Summaries:
(00:00:00) - During the podcast, he talked about his family. His mom got COVID, and his grandmother has congestive heart failure. He used to work out a lot in the gym to keep himself sane during this difficult time. He worked with a coach then, but it was almost like living in a sane asylum.
(00:02:32) - One of his sous chefs got COVID. He and another sous chef both woke up sick on the same day. The test came back negative, but it was one of those rapid tests that you get wrong all the time. Mostly, his team maintained their health and had no serious issues.
(00:03:52) - A lot of people lost their jobs during the shit down. The industry is going through some growing pains, but things are changing. If you don't want to be in the industry, don't be in it. It's not going to be the Shangrila for a little while.

Other episodes you'll enjoy:
Chef and Fitness Coach Tarren Camm
Executive Chef James Shiley
Kriss Hall of the Burnt Chef Project

Connect with me:
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As the Executive Chef at Dunwoody Country Club in Atlanta, GA, Jeremy Leinin must grapple with the squandered human capital of the industry and a lack of skilled workers amid a pandemic crisis.
"My gut reaction at the time was that we would have to gut our staffs and still find a way to do everything that we always had to do anyway."
Chef Jeremy Leinin is the Executive Chef of Dunwoody Country Club outside of Atlanta.
He discusses how the pandemic has affected his business. He talks about how the industry is facing a crisis with a lack of skilled workers. He also talks about how the industry has squandered human capital for a long time.
In this episode, you will learn the following:
1. How the food service industry is expected to react to the challenges of the COVID pandemic
2. The potential consequences of the labor shortage in the food service industry
3. The importance of quality of life for employees in the food service industry

Resources:
Chef Jeremy on Linkedin
Chef Jeremy in Club & Resort Chef Magazine

Chapter Summaries:
[00:00:00] - Business is picking up in the industry lately. However, it's not quite back to normal yet because people are still recovering from the flu pandemic that has affected the industry recently “everybody thinks the pandemic is over, but obviously, it is not. “

[00:00:30] - COVID closed for a month around St. Patrick's Day last year. It was supposed to be two weeks, but it turned out to be a lot longer. The club was closed for about a month, and then it slowly came back with golf, a limited-to-go program, and a limited card offering.

[00:01:50] - There's a six-week period between late April, May, and early June when everybody wants to do everything all at once. The weather is nice, so the weather is good, and golf is busy. People are having weddings and graduation parties. The pool opens, and it's pretty much all systems go all at the same time. The COVID and the staffing challenges we had hit a fever pitch for us at the club for a minute.

[00:05:11] - Kobe didn't lose too many staff members during the shutdown. He was proud of how the club stepped up and cared for the staff. Over time, he lost a couple of people due to the lack of banquets. He will read some of your articles in Club and Resort Chef magazine.

[00:07:30] - There are some positive trends in the food service industry that give him more optimism about the future of the industry. He has worked under four different GMs in the 17 years he's been in the industry, and he's seen different mentalities. The way he's reacted to the short staffing that he's had has changed his tune about things. Being a cook is hard work and doesn't pay very well. Many skilled professionals have to work two jobs just to not live in poverty. The industry has to figure out the crisis it's up against right now because it's not glamorous and hard work.

[00:13:17] - There is a labor shortage in the food industry. The industry has squandered human capital for a long time. It's going to take a lot more than pay increases to solve the problem. Some people in the industry always want to be detached from their families. They want to put food on the table and take care of their families. Paul Sorgel talked about the fact that the industry doesn't invest in its people like it used to. Most operations can't afford to do that. In his current operation, only sous chefs were allowed to cut meat, and nobody else knew...

Corporate Chef Ryan Dodge and Restauranteur Doug Newhook join Jim Taylor of Benchmark Sixty and Adam Lamb of Realignment Hospitality to discuss building highly effective restaurant teams and balancing the equation of motivation versus inspiration.
Connect with Doug or Chef Ryan by clicking this link
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 Jim Taylor of Benchmark Sixty and 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 Benchmark Sixty Restaurant Services
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Do you feel like you're stuck in a rut at work? Tired of taking ineffective actions that don't seem to lead to any positive change in your industry? If so, this episode is for you!
Learn from Tarren Cramm so that you can get the positive change
In this episode of On The Dock, featuring Tarren Cramm, we cover:
1. The importance of mindfulness and self-care for chefs and other hospitality workers.
2. The challenges of working in the hospitality industry, particularly in regard to long hours and physical demands.
3. The potential for positive change in the hospitality industry in the wake of the COVID-19 pandemic.
Resources:
Connect with Tarren on:
Facebook
Instagram
Website
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Other episodes you'll enjoy:
Kriss Hall of The Burnt Chef Project
The Great Reset

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Does this sound familiar? You've been told to smile more, be more positive, and just act like you're happy to be there, even when you're not. But you're not seeing any positive change in your industry. You're still stuck in the same dead-end job.
"Something has got to give. And hospitality. The service industry in general, outside of chefs, bartenders, waitresses, waiters, et cetera, it's being exposed to the point that it has to change."
Tarren Camm is a chef and hospitality industry professional from Melbourne, Australia. He has worked in kitchens around the world and is now a fitness industry professional.
This is Tarren Camm's story...
Tarren Camm is a chef from Melbourne, Australia. He started his career washing dishes and eventually became a head steward. He then transitioned into working in lower-end pubs and higher-end restaurants. Cramm eventually found his home in cafes, which he says is a great place to deliver quality food at a fair price. He then moved to London to open a Melbourne-style brunch cafe. After returning to Melbourne, Cramm switched to the fitness industry. He now works with chefs all over the world to help them improve their physical and mental health.
In this episode, you will learn the following:
1. The importance of mindfulness and self-care for chefs and other hospitality workers.
2. The challenges of working in the hospitality industry, particularly regarding long hours and physical demands.
3. The potential for positive change in the hospitality industry in the wake of the COVID-19 pandemic.
Resources:
Connect with Tarren on:
Facebook
Instagram
Website
Chapter Summaries:
(00:00:00) - Tarren Cam is in Melbourne, Australia. It's about 8-10 degrees there. At 7 am, Tarren Cam and his wife give each other half an hour of silence before connecting with each other to create a sacred time of day for themselves and their family. Since he's incorporated the idea of mindfulness into his daily routine, his work has changed.

(00:01:56) - Tarren Cam is a former chef who worked in the hospitality industry. He started at the age of 15, washing dishes in a small town 2 hours away from where he grew up. After traveling around Australia, he applied for an apprenticeship in a restaurant on the other side of the country and got the job. Tarren moved to London and opened a Melbourne-style brunch cafe. Once you get to a certain level, people see you where you're at, and you're diligent and clean. You couldn't have got a better grounding in the industry than to start there. So good on you, man. You're good to yourself.

(00:06:50) - As a young and energetic chef, he threw his body around recklessly and stressed his back out. Now he's aware of the kitchen's physical environment, the importance of posture, and how you're using your body balance. There's a shift occurring in the industry, and he's grateful for COVID 19 Covet has just reopened after a two-week circuit breaker in Melbourne. The service industry, in general, is being exposed to a point where it has to change. The Burnt Chef Project, based out of the UK, is doing an incredible amount of information gathering and studies. RCM wants everybody to win in the hospitality industry. RCM encourages his chefs to focus on being the influence and to listen to each other. He wants to create a team vibe where they look after each other and care for themselves and their health. The first thing I preach is getting your mind right, becoming aware of its patterns, and being aware of who it is driving this vehicle. That is your body....