Chef Andy Husbands, in an interview with Chef Adam Lamb, talks about his shift from fine dining to barbecue and the expansion of his brand to six restaurants.
He shares his journey from San Francisco to opening Tremont 647 in Boston, then establishing Smoke Shop Barbecue.
Husbands emphasize the challenges of owning a restaurant, building a strong team, and transitioning from high-profile American dining to barbecue.
He discusses the significance of maintaining brisket quality and the c
In this episode of the Line Check podcast, Chef Holly Cox shares her journey of self-reflection and finding fulfillment in the culinary industry. But just when everything seems to be falling into place, an unexpected twist leaves When I found o…
Get ready to explore how mental health awareness can transform the restaurant industry, with insights from Chef Patrick Mulvaney. "The important piece for me, and the satisfactory piece, was because we've been talking about mental health. Everybo…
The Recipe for Success: Building Trust as a Chef for Long-Term Success Let's chat about something that forms the backbone of every thriving kitchen—trust. As chefs, we have the power to create a work environment where trust flourishes, and i…
Producer & Host
Adam M Lamb is a professional chef with thirty years of successes, and failures which he leverages as the producer and host of the podcasts Chef Life Radio, Line Check, and Turning the Table, all dedicated to the #newhospitalityculture.
He is also a career coach for chefs and hospitality professionals.
Adam's published works include: Getting Comfortable with Being Uncomfortable, Profanity & Its Proper Use, and An Initiated Man, Finally.
You can learn more by emailing him at adam@chefliferadio.com or calling 828-688-0080