Jim Taylor of Benchmark Sixty and Adam Lamb discuss the #hustleculture of our industry, and while it might have made most food and beverage operations more efficient, it may have come at the cost of staff safety and retention.Turning the Table Is the...
Jim Taylor of Benchmark Sixty and Adam Lamb discuss the prevailing operating assumptions of running a restaurant in favor of innovative solutions to our industry's most persistent challenges.Turning the Table Is the most progressive weekly podcast fo...
Jim Taylor of Benchmark Sixty and Adam Lamb discuss the question of staff productivity or efficiency, what's the difference, and which one serves the restaurant industry best in the long run. Turning the Table Is the most progressive weekly podcast f...
1 205 Another Bonus Episode of Chef Life Radio's ongoing series, "On the Dock," with the founder of The Burnt Chef Project, Kris Hall.It's time to get raw and vulnerable with Kriss Hall."Understand that if something doesn't sit right with you, that's...
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 th...
On The Back Dock with Chef Maria Campbell 00:29 - Welcome to On the Dock with Maria Campbell01:10 - 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...
Chef Life RadioS2 – E2: Stress – What Stress? Chef Maria CampbellShow notesMaria Campbell is a chef and co-founder of Cooks Who Care, a Philly-based organization that supports the well-being of people working in all facets of the food & beverage...
The Great ResetEpisode #1 -Season 2 | 2021Image courtesy of Rachel Elizabeth O'SheaIntroductionWelcome BackQuestionsStation IdentificationThe Chef Life CrewTim Ferris FB PostChef James ShirleyFB Message from KatyThe problem as I see itFB Post from CJ...
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...
Paul Sorgule is a seasoned food service professional with decades of experience as a chef, restaurateur, food and beverage manager, educator and culinary college administrator. In 1988 as a member of the New England Culinary Olympic Team he was award...
