1 204 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...
We meet Joel Salatin of Polyface Farms.
We visit Master Butcher Katri Underly and find out, even in Chicago, why family farms and ranches are so critical for our supply chain.
1.) “Wherever we are, whatever we’re doing and wherever we are going, we owe it to ourselves, to our art, to the world to do it well.”2.) “To labor in the arts for any reason other than love is prostitution.”3.) “It is well and good to opine or th...
The last table is served, the station is broken down – everything’s labeled and put away; inventory is complete and now it’s time to meet me on the back dock, where all the important meetings are held.Take a deep breath and enjoy a job well oneNow it...
