Resort X Update #1

Episode 110 – Resort X Update #1We’ll be doing an update on our progress here at Resort X every other week; this brings us up to speed on some of this issues we’ve come across bringing

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On the Dock with Chef Nick Badovinus

Episode 109 –  On the Dock with Chef Nick Badovinus Concept Development & Culinary CultureNick Badovinus is the tastemaker and Executive Chef behind some of Dallas’ most

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Chefs & Sous Chefs – Building a Culture Together

Episode 108 – Chefs & Sous Chefs – Building a Culture TogetherCharlie’s Dead Man Resort X How I got here Chef & Sous Chef – Dynamics of the Relationship Culture and How

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On the Dock with Chef Donald Burns

Episode 107 – On The Dock with Chef Donald BurnsAnd how about the careers of those that share our kitchens, elbow to elbow on the line – the prep cooks furiously trying to keep up with the line

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On the Dock with Chef Antonio Campolio

Episode 106 – On the Dock with Chef Antonio Campolio Why Mentoring MattersAnthony Bourdain: “There is no lying in the kitchen and no God either. He couldn’t help you anyway.

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On the Dock with Chef Phillip Kahn

Episode 105 – On the Dock with Chef Phillip Kahn··      The 4 questions  What are you most proud of in your career? What one would thing would you change? What one system have you implemented

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On the Dock with Chef Greg Banrhill

Episode 104 –  On the Dock with Chef Greg BarnhillIntroduction How we met What it was like working together and what we both learned Livin in the fast lane in Ft Liquordale Gettin past it and

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Why did YOU become a Chef?

Episode 103 – Why Did YOU Become a Chef?Dedicated to Successful Culinary Career Longevity “My palate is simpler than it used to be. A young chef adds and adds and adds to the plate. As you

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Less Chef Stress

Episode 102 – Less Chef StressWe read some of our most recent comments Discussed the answers to last week’s Chef Question Talked about the different kinds of stress in a kitchen How we typically

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Welcome to The Brigade

Episode 101 – Welcome to the Brigade 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

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