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Chef Life Brigade Bulletin Volume 2; 03-21-23 File under Self Care   As chefs, we strive for mastery over our craft. It's been drilled into us since we first put on an apron.   We've been trained, shamed, and conditioned to put up wi…

In this week's episode of Chef Life Radio, we're talking to James Shirley about his journey from the streets of Chicago to the shores of Hawaii. We'll talk about the demons he had to fight along the way and how he overcame them to become a successf…

Thinking About Leaving Your Kitchen? 3 Steps to Prevent Culinary Career Suicide “Chef, I’ve been offered a new position at a very prestigious restaurant. It involves less money but it comes with it the potential to make a name for mysel…

This year may very well be a pivotal year for your culinary career. The U.S. Department of Labor still paints a rosy picture for chefs and food service workers with an expected increase of more than 11 percent in jobs over the next decade, far high…

[Disclaimer: I should preface this piece by saying upfront that I have no formal training as a Human Resources Professional nor do I hold any degrees in psychology other than 30 years in the hospitality business interviewing, vetting, and hiring…

As First Printed @ Foodabletv.com Why Systems Are Key to Your Culinary Success If you’re a chef who prides him/herself on your creativity then you’ll probably do anything, short of pulling your arm out of your socket, befor…

If you’ve heard names such as Gloucestershire Old Spots, Barred Plymouth Rock, or Randall Blue Lineback, you might think that they are townships in Lancaster County. In fact, these are just a few examples of heritage breed pork, chicken, a…

The Conundrum I was working at a large resort a few years ago, killing the prep list for our New Year’s celebration. Running up to the last several hours before execution, I found myself in front of a six-foot griddle getting ready to sear of…

Why Addiction is Everyone’s Problem Caution: the following contains frank, raw and vulnerable language. If you’d rather keep your head in the sand about one of the most important issues facing our culinary fraternity and industry popula…

After 10 years in this industry, there was a part of me that was proud to realize that I had become hard as coffin nails. I was as the industry had made me. I had also become quick: quick witted, nimble in close quarters, and fleet of foo…