Кращі подкасти про Empowerment In Life (2024)

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225 | The Successful Chef Mindset: Adaptability 19:03

7M ago19:03

19:03

`Cultivating a successful chef mindset isn't just about what happens in the kitchen. It's about embracing a mindset of growth, resilience, and positivity that will elevate every aspect of your culinary journey. - Adam M Lamb If you’re curious about how your current mindset compares with my list, take the Successful Chef Mindset Challenge and downlo…

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224: The Successful Chef Mindset : Resilience 17:40

7M ago17:40

17:40

“Burnout is a conflict of values between what you think is important and what your employer thinks is important.” Explore the essential leadership qualities in the culinary world, from inspiring your team to balancing firm guidance with support, and learn how to foster resilience within your team. In this episode of Chef Life Radio, I delve into th…

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223: Chef Andy Husbands | From Fine Dining to Barbecue Empire 36:41

9M ago36:41

36:41

From Fine Dining to Barbecue: A Chef’s Journey In this episode, Chef Adam Lamb sits down with Chef Andy Husbands to delve into his fascinating journey from the world of fine dining to the realm of barbecue. Chef Husbands shares his experiences and insights, shedding light on the challenges and triumphs that have defined his career. Key Themes: Tran…

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222: On the Dock with Erin Boyle and Jasmin Parks 14:53

1y ago14:53

14:53

"You can still be a badass pirate and be healthy. They're not mutually exclusive." - Jasmine Parks Have you ever heard these myths about the culinary industry? Myth #1: The culinary industry is cutthroat and competitive. Myth #2: Restaurant workers are constantly stressed and overworked. Myth #3: There is no sense of camaraderie among chefs and res…

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221: Erin Boyle and Jasmin Parks of CHOWCO.org | Thriving in Hospitality by Prioritizing Well-being | 38:55

1y ago38:55

38:55

"We need to create a container where hospitality professionals can check in with each other, listen, and have compassion and grace for one another. It's time to prioritize mental health and wellness in our industry." - Jasmine Parks In a world where silence often shrouds the struggles of hospitality professionals, two women dared to defy the norm. …

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220: On the Dock with Chef Chris Spear 17:42

1y ago17:42

17:42

Mastering the Recipe for Success: Chris Spear's Journey from Doubt to Culinary Entrepreneurship An audacious culinary maverick defies the odds, unleashing their flavorful passion for conquering the kitchen and their self-doubt, igniting a fiery journey towards entrepreneurial success in the cutthroat realm of gastronomy. "Do what you love and there…

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218: On the Dock with Chef Patrick Mulvaney 33:16

1y ago33:16

33:16

Mental health is a crucial issue in the restaurant industry, and in my latest episode of Chef Life Radio, "On The Dock," Chef Patrick Mulvaney and I dive deep into this topic. "More important than being able to share is being able to accept to have that grace, to be able to accept the love and help that people want to offer to you." - Chef Patrick …

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Taking the Culinary World by Storm: Propel Your Career with Expert Coaching - Turning the Table 45:56

1y ago45:56

45:56

Do you want to enhance your culinary career and unlock greater growth opportunities? Are you searching for a solution that can bring you improved career clarity and advancement in the culinary industry? Then look no further! By enlisting the expertise of a specialized career coach in the culinary field, you can achieve exactly that. They hold the k…

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219 : Chef Chris Spear | Building a Profitable Personal Chef Business 47:29

1+ y ago47:29

47:29

One chef dares to leap into the personal chef business in a world of rising costs and changing culinary landscapes. But when faced with fierce competition and the need to adapt, will he be able to find success? Stay tuned as Chef Chris Spear navigates the challenges and opportunities of his culinary career, leaving us wondering: Will he rise to the…

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217: Chef Patrick Mulvaney I Got Your Back 37:04

1+ y ago37:04

37:04

If you're feeling the frustration of implementing mental health initiatives in the restaurant industry, only to see minimal improvement in outcomes despite your best efforts, then you are not alone! “Creating an environment where it's okay not to be okay and talk, to provide peer guidance, and also then to have resources available for people.” ~ Ch…

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216: Raising the Curtain: Recognizing the Backstage Superstars of the Culinary World 43:04

1+ y ago43:04

43:04

A Holiday Salute to the Troops, and when I say troops, I do mean YOU. This episode features content first published in 2016 and re-run here for your pleasure. Gratitude for Culinary Professionals Culinary professionals, chefs, and kitchen workers often find themselves working long hours in a fast-paced, high-pressure environment, especially during …

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214: Kimi Avary | Building Relationships in the Workplace 41:35

1+ y ago41:35

41:35

"The point is that the different motivation strategies are unique across every person, and everybody has their own unique culture." Kimi Avary joins the show to discuss the challenges of maintaining proper boundaries and clear communication in work-related or personal relationships. Kimi Avary is a relationship expert and coach who helps people nav…

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213: On the Dock with Chef Jeremy Leinen 10:12

2y ago10:12

10:12

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 …

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212: Chef Jeremy Leinen | Overcoming Business Challenges in the Hospitality Industry 34:47

2y ago34:47

34:47

As the Executive Chef at Dunwoody Country Club in Atlanta, GA, Jeremy Leinin must grapple with the squandered human capital of the industry and a lack of skilled workers amid a pandemic crisis. "My gut reaction at the time was that we would have to gut our staffs and still find a way to do everything that we always had to do anyway." Chef Jeremy Le…

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110: Building Highly Effective Hospitality Teams - Turning the Table 40:29

2y ago40:29

40:29

Corporate Chef Ryan Dodge and Restauranteur Doug Newhook join Jim Taylor of Benchmark Sixty and Adam Lamb of Realignment Hospitality to discuss building highly effective restaurant teams and balancing the equation of motivation versus inspiration. Connect with Doug or Chef Ryan by clicking this link Turning the Table Is the most progressive weekly …

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211: On The Dock with Tarren Camm 21:08

2y ago21:08

21:08

Do you feel like you're stuck in a rut at work? Tired of taking ineffective actions that don't seem to lead to any positive change in your industry? If so, this episode is for you! Learn from Tarren Cramm so that you can get the positive change In this episode of On The Dock, featuring Tarren Cramm, we cover: 1. The importance of mindfulness and se…

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210: Tarren Camm | A Chef on a Mission to Serve Other Chefs 36:25

2y ago36:25

36:25

Does this sound familiar? You've been told to smile more, be more positive, and just act like you're happy to be there, even when you're not. But you're not seeing any positive change in your industry. You're still stuck in the same dead-end job. "Something has got to give. And hospitality. The service industry in general, outside of chefs, bartend…

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209: On The Dock with Deidra McGuiness-Ciolko 18:15

2y ago18:15

18:15

Deidra McGuiness-Ciolko is a restauranteur and professor who moved to Costa Rica and started her own restaurant, Gordika's FreshMex. She talks about her journey from Boston to the Caribbean and her experience during the pandemic. She advises people thinking about starting their own businesses to be careful what they wish for and treat their busines…

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208: Deidra McGuiness-Ciolko | The Three Rs of Restaurant Success 33:40

2y ago33:40

33:40

When the restauranteur Deidra McGuiness-Ciolko opens her business with just $7 left, she must find a way to turn things around quickly or risk losing everything. "I just figured, we're going to make it, it's going to be fine. We had to close for five months and that was tough. The laws here in the Dominican Republic for the curfews are very strict,…

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104: Jonathan Ruby | Shifting Toxic Hospitality Culture - Turning the Table 30:54

2y ago30:54

30:54

Restaurant Coach/Consultant and former Chef Jonathan Ruby 'turns the table' on the toxic culinary culture in our food and beverage profession and how you, too, can create a workplace #culture that everyone wants to work for. We debunk the veneration of self-sacrifice in today's restaurant culture and reveal how taking care of yourself is job #1 in …

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207: Chef James Shirley | From the South Side to the Top of the Culinary World 45:41

2y ago45:41

45:41

207: Chef James Shirley | From the South Side to the Top of the Culinary World 207 1 Do you want to be successful in the culinary industry? You're told to get experience in as many kitchens as possible, but you can't seem to get your foot in the door. If you're feeling stuck and frustrated, this episode is for you. "I always reach back. I don't loo…

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206: On The Dock with Chef James Shirley 20:18

2y ago20:18

20:18

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 and quickly learned that he knew nothing about cooking. The executive chef at the time, Tony Montuano, took him under his wing and taught him everything he knew. Since then, Chef James Shirley has had an illustrious career in the…

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103: Will the Hustle Culture be the Death of the Hospitality Industry? - Turning the Table 30:27

2y ago30:27

30:27

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 most progressive weekly podcast for today's food and beverage industry, featuring staff-centric op…

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102: Restaurant Staff Productivity VS Efficiency, What's the Difference? - Turning the Table 29:31

2y ago29:31

29:31

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 for today's food and beverage industry, featuring staff-centric operating solutions for restaurants i…

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101: Turning the Table On Restaurant Dogma - Turning the Table 24:05

2y ago24:05

24:05

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 for today's food and beverage industry, featuring staff-centric operating solutions for restaurants i…

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205: On the Dock with Kris Hall 21:25

2+ y ago21:25

21:25

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 okay, and no one else can tell you otherwise. You've got to live with yourself. It's okay not to …

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204: Kris Hall | The Burnt Chef Project 40:06

2+ y ago40:06

40:06

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…

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203: On The Dock with Chef Maria Campbell 17:09

3y ago17:09

17:09

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 Ki…

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202: Stress? What Stress? Chef Maria Campbell 38:19

3y ago38:19

38:19

Chef Life Radio S2 – E2: Stress – What Stress? Chef Maria Campbell Show notes Maria 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 industry. Driven by a desire to create change in the food industry, Maria and her husband, Chef Scott…

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201: The Great Reset 25:11

3+ y ago25:11

25:11

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 Po…

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Chef Life Radio Season 2 6:40

3+ y ago6:40

6:40

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.…

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106: Chef Paul Sorgule 1:20:48

3+ y ago1:20:48

1:20:48

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 awarded a gold medal at the Olympic competition in Frankfurt, Germany. In 2001 he was recognized……

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105: Biodynamic Farming with Joel Salatin 1:21:14

3+ y ago1:21:14

1:21:14

We meet Joel Salatin of Polyface Farms.Realignment Media

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104: Master Butcher Kari Underly 1:58:11

3+ y ago1:58:11

1:58:11

We visit Master Butcher Katri Underly and find out, even in Chicago, why family farms and ranches are so critical for our supply chain.Realignment Media

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103: Shawn Wenner on Entrepreneurship 1:14:36

3+ y ago1:14:36

1:14:36

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 theorize about a subject, as humankind is wont to do, but when moral posturing is replaced by an honest…

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102: Holiday Hell 2016 1:21:51

3+ y ago1:21:51

1:21:51

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 one Now it's just between us.Realignment Media

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