Clik here to view.
359: Learning from your mistakes with Jeffrey Lizotte
Raised in Simsbury, CT, Jeff Lizotte is a Cornell graduate whose culinary résumé includes experience at David Bouley’s Danube and Eric Ripert’s Le Bernardin in New York City. During two years in...
View ArticleClik here to view.
362: Create a culture not a concept with Brett Schulman
Brett Schulman graduated from the Universtiy of Maryland College Park in 1995. He would go on to pursue a career in finance as an equity trader. After losing his passion for finance, Brett changed...
View ArticleClik here to view.
363: Blaming yourself with Xavier Mariezcurrena and Tony Aiazzi
Xavier (“X”) Mariezcurrena, aka Mr. FOH hospitality, and Chef Tony Aiazzi are restaurant dudes and longtime compatriots. Together they have over 32 years experience in hospitality and have worked...
View ArticleClik here to view.
365: Being the mentor with Chef Craig Hartman
A graduate of the Culinary Institute of America, Chef Craig Hartman spent 37 years building his career around fine dining, hotels and educating others. In 2010 he deiced it was time to change it up...
View ArticleClik here to view.
368: Art, culture, tradition, and food with Chef Gabriela Vilar
Gabriela Vilar is the Chef Owner of Quintana Restaurant, located in Curitiba, Brazil. Vilar has found a way to create a business around her passion of respecting the environment, art, culture,...
View ArticleClik here to view.
376: Choosing to be great with Tristan Wraight
In this episode, we discuss why you need to “make it exciting”, how there is job security in hospitality, how turning your life around is as simple as making the choice to, showing up to work with...
View ArticleClik here to view.
387: The 7 Rules of Greatness with Chef Charles Carroll
In this episode with Chef Charles Carroll, we discuss the power in building your team, the inspiration behind his new book, and we share “Chef’s Seven Rules of Greatness”. Chef Carroll is an...
View ArticleClik here to view.
400: Staying Humble with Chef Jason Alley
In this episode with Chef Jason Alley, we discuss working for the best- even if it means taking a lower ranked or position, getting experience to find your voice, doing work that fulfils you, finding...
View ArticleClik here to view.
402: Recognizing & supporting your team with Chef Jeff Deloff
In this episode we discuss how Chef Jeff Deloff got his start in the industry, why you need to follow your heart and “go for it”, the importance of finding a mentor, hard work paying off, every role...
View ArticleClik here to view.
420: Be a cook who cares with Maria Campbell
In this episode with Maria Campell, we discuss focusing less on titles and more on “just being”, the story behind Cooks Who Care, adaptability, sharing knowledge, putting yourself out there, why...
View ArticleClik here to view.
428: Don’t be a dick with Keith Fuller
In this episode with Chef Keith Fuller, we discuss how the people of this industry are what drew him in, establishing a culture of continuous work, never saying no to your guest, getting rid of the...
View ArticleClik here to view.
430: Part 1- How to open a restaurant with NO MONEY- Justin Severino
In this episode with Chef Justin Severino we discuss: The power of a team working to serve the same mission. Speaking up if you need help. How school helped Severino stay on one path. Taking a job for...
View ArticleClik here to view.
446: Influencing the next generation with Anthony T. Head
In this episode with Chef Anthony T Head, we discuss: How Chef Head got into cooking. How cooking can be used to heal. The benefits of working for a restaurant hat has just opened. Having the freedom...
View ArticleClik here to view.
449: Doing what you love with Anne Kearny
In this episode with Chef Anne Kearney, we discuss: How to properly taste food. Never walking past a piece of trash. Respecting your space. Only hiring committed people. Constantly pushing your...
View ArticleClik here to view.
460: Make your legacy helping others find their legacy with Chef Margot...
In this episode with Chef Margot McCormack, we discuss: Keeping it simple… Make it taste good. Learning the importance of systems and organization. Understanding that you are the only person that...
View Article471: Having the discipline to follow standards CONSISTENTLY with Chris Wade
In this episode with Chef Chris Wade, we discuss: How desire for travel brought Wade to becoming a chef. Nailing down and sticking to basic principles. Discipline to follow standards. Working for the...
View ArticleClik here to view.
472: Persisting through the hard days with Clinton McIver
In this episode with Chef Clinton McIver, we discuss: Knowing and having the mentality that the hard days make the good days. How Chef McIver fell in love with foods ability to make people happy. The...
View ArticleClik here to view.
481: Make your systems dumb proof with Chef Ted Torres
In this episode with Chef Ted Torres, we discuss: Not waiting for opportunities, creating them. How if you want to be the best you’ve got to work for the best. Having a positive attitude when...
View ArticleClik here to view.
492 Part 1: Feeling the Joy with Stephan Bogardus
In this part one episode with Stephan BeGardus, we discuss: DESIRE is going to get you way further than talent. How the love of learning can get you far, and learning from unlikely sources. When you...
View ArticleClik here to view.
493 Part Two: Feeling the Joy with Stephan Bogardus
Show Notes: In this episode, we continue to discuss: Growth comes from weakness and unconformability. Take time to look at what makes you uncomfortable and work on THAT. How to focus on your team,...
View Article