Chef Life Radio

Videos

Sept. 28, 2021

Our Dirty Little Secret

Friday Food for Thought#5: Chef Joshua Young and I speak about his latest blog post, 'My Dirty Little Secret'. We talk about the causal hook-up culture in the hospitality industry, how and why we willingly participated in it, and acknowledge those partners who saw something in us worthy of their af…

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Chef Jensen Cummings of the "Best Served " Podcast joins us in the dish pit to talk about his recent series, 'Restaurants are NOT great places to work - and it's my fault." We'll both cop to our own shit and our culpability in the current hospitality culture and what we're doing to change this real…

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How could some white cloth and black thread be so bound up with drive, dedication, stress, and envy? On this episode of "Friday Food for Thought," I also reflect on how the implications of earning my bones both held me up AND held me back from becoming the best version of me I could be.
Maybe you…

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Friday Food for Thought; The new buzzword is community but for us in the hospitality field what the hell does that mean? Is it external; or internal? Is it different than customers, members, or residents? Aren't we already spread too thin? How much more can we put on our communal plate? What does i…

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Friday Food for Thought explores the conundrum of 'I am a Chef' vs. 'I work as a Chef' and why one perspective inspires humility while the other can be a recipe for disaster.

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https://igotyourback.info/
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How else is a chef supposed to honor what comes through his back door, in a nice box and all wrapped in cryovac without the experience of having to butcher their own live animals?

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Season 2 of Chef Life Radio is on it's way; check out the trailer..

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food and emotion

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American Culinary Federation NYC Convention 2017
www.foodwerksinc.com

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Culinary success is more than money, fame, notoriety or doing your own thing - sometimes it means being who you are, right where you\re at.

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A story, a question and a desire to assist you in discovering more meaning, purpose and connection in your life.

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Are you are a Culinary Professional?
Is the 'grind' as good as it's ever gonna get?

I know all too well how frustrating a typical day in your clogs can be - I've been there, done that.

You have real problems that need real solutions

Get some straight talk, and some effective advice from …

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