206: On The Dock with Chef James Shirley
1 206 Chef James Shirley worked for the city of Chicago and began cooking as a side hustle. He got a job at a restaurant…
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103: Will the Hustle Culture be the Death of the Hospitality Industry? - Turning the Table
Jim Taylor of Benchmark Sixty and Adam Lamb discuss the #hustleculture of our industry, and while it might have made…
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101: Turning the Table On Restaurant Dogma - Turning the Table
Jim Taylor of Benchmark Sixty and Adam Lamb discuss the prevailing operating assumptions of running a restaurant in…
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102: Restaurant Staff Productivity VS Efficiency, What's the Difference? - Turning the Table
Jim Taylor of Benchmark Sixty and Adam Lamb discuss the question of staff productivity or efficiency, what's the…
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205: On the Dock with Kris Hall
1 205 Another Bonus Episode of Chef Life Radio's ongoing series, "On the Dock," with the founder of The Burnt Chef…
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204: Kris Hall | The Burnt Chef Project
1 204 Kris Hall, the founder of the Burnt Chef Project, joins us to discuss his work in making the hospitality…
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203: On The Dock with Chef Maria Campbell
On The Back Dock with Chef Maria Campbell 00:29 - Welcome to On the Dock with Maria Campbell01:10 - How bad did it get…
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202: Stress? What Stress? Chef Maria Campbell
Chef Life RadioS2 – E2: Stress – What Stress? Chef Maria CampbellShow notesMaria Campbell is a chef and co-founder of…
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