Chef Life Radio: Strategies to Empower Culinary Leadership for Success, Sanity, and Satisfaction in the Culinary Industry Adam M Lamb

The Great Reset
Episode #1 -Season 2 | 2021
Image courtesy of Rachel Elizabeth O'Shea
Introduction
Welcome Back
Questions
Station Identification
The Chef Life Crew
Tim Ferris FB Post
Chef James Shirley
FB Message from Katy
The problem as I see it
FB Post from CJ.
Calling out the problem.
What we can do about it.
Chef Jensen Cummings, Best Served Podcast
Who, Not How - By Dan Sullivan

In this episode, Chef Maria Campbell describes what keeps her going and keeps her cup full and why she’s so committed to helping her peers in the food business get ahead.

On The Back Dock with Chef Maria Campbell
00:29 - Welcome to On the Dock with Maria Campbell
01:10 - How bad did it get during COVID?
05:28 - How are you actively engaged in self-care?
09:45 - What are you looking forward to?
10:30 - How does it feel to be Maria right now?
14:55 - On the Docks with Maria Campbell Outro
Free PDF Download: The New Kitchen Culture: bit.ly/cookswhocare
https://www.cookswhocareinspire.com/
https://www.youtube.com/channel/UC9wr7qH6UwyhQy2pI-Tn7Qg
https://www.instagram.com/cookswhocare/
Link to Member Site: www.chefliferadiocrew.com
Link to the mailing list: www.chefliferadio.com/signup
Maria Campbell, MBA is a Chef-by-trade is an established educator and a mentor who uses her determination and positivity to influence all who she works with. Through her role as a Partner and Productivity Specialist with One Degree Coaching, she provides guided leadership mastery to businesses of all types, helping them to reach their full potentials and achieve success. As the Founder and Executive Director of Cooks Who Care - a collective formed to serve as the Well-Being Concierge for the Food Industry - she drives much-needed change in the industry she loves, encouraging others to support the health of underpaid and underserved workers who run our country's kitchens and serve our meals.
 
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.

2 204
Kris Hall, the founder of the Burnt Chef Project, joins us to discuss his work in making the hospitality industry a safer and more sustainable place for everyone. Hear how the project makes a difference and learn what you can do to support their efforts.
"To understand that if something doesn't sit right with you, that's okay, and no one else can tell you otherwise. You've got to live with yourself. It's okay not to be okay"
Kris Hall is the founder of the Burnt Chef Project, a nonprofit social enterprise working to make the hospitality industry safer and more sustainable for everyone. Kris has worked in hospitality for over ten years and has seen firsthand the challenges that hospitality professionals face. 
The Burnt Chef Project offers free online training, support services, and independent business reviews to help hospitality professionals thrive.
This is Kriss Hall's story...
I'm Kris Hall, the founder of the Burnt Chef Project. Our goal is to make the hospitality industry a safer and more sustainable place for everyone to work in. We do this by challenging the stigma around mental health, raising awareness for mental health issues, and providing support services. 
The hospitality industry has been through a lot in the past year, but I believe this is a unique opportunity to address some of the systemic issues that have been holding us back for a long time. I'm encouraged by the chefs who are already making changes in their workplaces, and I hope we can continue to make progress in creating a healthier and more sustainable industry for everyone.
In this episode, you will learn the following:
1. The Burnt Chef Project's mission is to make the hospitality industry safer and more sustainable for everyone.
2. The impact of COVID-19 on the hospitality industry and the challenges faced by those working in it.
3. The importance of having clear core values in order to create a successful business.
Resources:
The Burnt Chef Project Surveys
Chapter Summaries:
1) Kris Hall is the founder of the burnt chef project. Chris got a t-shirt from the project. The money raised goes to a good cause. Chris often gets called out for being an overweight 60-year-old driving fast Ferraris. But he's not.
2) The Burnt Chef Project is a nonprofit social enterprise based in the UK and operating internationally. Its aim is to make the hospitality industry safer and more sustainable. It's been going on for about two years now. It challenges the stigma attached to mental health issues within hospitality as a result of high levels of stress and poor operational setup.
3) Covet put a lot of people out of work in the hospitality industry. But it's a unique time for the industry. The Burnt Chef Project was started because there were fewer people in the profession. People were leaving the industry at a much earlier age and had problems with their health.
4) Kris worked in some busy bars on the south coast of the UK in Costa del Bournemouth. He also worked in business consulting for the travel industry. He was a sales development guy for the mechanical engineering sector and worked in the large corporate insurance sector. About ten years ago, he fell into hospitality from a food wholesale supply point of view. And he was supplying some of the best Michelin Star restaurants on the south coast.
5) His new podcast talks about his core values and how they helped him overcome depression and self-harm. He also talks about the importance of having the well-being of the staff as a business. Core Value he would like to see more companies talk about their core values in their job applications. According to her, being transparent and honest is a core value that she also instills in her...

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

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Chef Life Radio in Season 2 is going to take a quick look back at the last year in order to chart our course forward. We'll take a moment to tip the toque to those who didn't make it to the other side with us. AND, we'll focus the rest of the time on skills and traits we take for granted because they come so easy for us.