Chef Dean Harrison has spent 14 of his 22 years as a chef cooking on superyachts — from a 100-footer that rode out a cyclone in the South Pacific to a 280-footer spending $50,000 a week on provisions. This episode is for anyone who's ever wondered wh...
"I like that it's hard. I just don't think it needs to be harsh."Chef Duane Keller spent a year turning around the kitchen at Bellmead Country Club in Thomson, Georgia — cutting cost of goods in half and nearly doubling sales — while running on a lea...
Chef Keiona Jackson became the first African-American and first female executive chef in Oxford, Mississippi; then walked away from six figures and a kitchen she loved when her body finally said what her mouth wouldn't. This episode is for anyone who...
The Weight You're Carrying — When the Exhaustion Isn't About the WorkThere's a kind of tired that sleep doesn't touch. You take the day off, sleep well, run a clean service — and still drive home feeling heavy. This episode is for the chef who keeps...
Most kitchen cultures don't break in blow-ups. They erode in the things leaders chose not to name. This episode is for the chef who knows something is off in the room, has known for weeks, and keeps hoping it will fix itself."Love without boundaries...
Chef Life Radio leaves the studio and enters the classroom at AB Tech In Ashveille NC for a conversation with culinary students about leadership, burnout, boundaries, and success.The discussion focuses less on technique and more on how culinary schoo...
Most burnout isn't caused by workload—it's caused by misalignment. That uncomfortable truth emerged from a live Leadership Lab session where chefs gathered to confront the weight they'd been carrying that wasn't actually theirs to hold.Register for T...
Why Survival Mode Kills Leadership Before It Kills YouThe holiday season doesn't create problems in your kitchen, it reveals them. When the heat is highest and the pressure builds, what surfaces isn't just about staffing shortages or vendor issues. I...
The culinary industry is more than just creating beautiful dishes; it's a world where passion meets vulnerability, where creativity collides with chaos, and where the very people who nourish others often struggle to nourish themselves. What happens w...
The Real Measure of Culinary Leadership: When Cooks Choose You Over MoneyIn a world obsessed with celebrity chefs and flashy culinary theatrics, Chef Franck Desplechin represents something far more valuable: the quiet mastery of sustained excellence....
