Episodes

Oct. 11, 2022

212: Chef Jeremy Leinen: Conquering Hospitality Business Hurdles

As the Executive Chef at Dunwoody Country Club in Atlanta, GA, Jeremy Leinin must grapple with the squandered human capital of the industry and a lack of skilled workers amid a pandemic crisis. "My gut reaction at the time wa...

Oct. 6, 2022

110: Building Highly Effective Hospitality Teams - Turning the Table

Corporate Chef Ryan Dodge and Restauranteur Doug Newhook join Jim Taylor of Benchmark Sixty and Adam Lamb of Realignment Hospitality to discuss building highly effective restaurant teams and balancing the equation of motivati...

Oct. 3, 2022

211: On The Dock with Tarren Camm

Do you feel like you're stuck in a rut at work? Tired of taking ineffective actions that don't seem to lead to any positive change in your industry? If so, this episode is for you! Learn from Tarren Cramm so that you can get ...

Oct. 1, 2022

210: Tarren Camm - A Chef on a Mission to Serve Other Chefs

Does this sound familiar? You've been told to smile more, be more positive, and just act like you're happy to be there, even when you're not. But you're not seeing any positive change in your industry. You're still stuck in t...

Sept. 8, 2022

209: On The Dock with Deidra McGuiness-Ciolko

Deidra McGuiness-Ciolko is a restauranteur and professor who moved to Costa Rica and started her own restaurant, Gordika's FreshMex. She talks about her journey from Boston to the Caribbean and her experience during the pande...

Sept. 7, 2022

Programming Note to Our Loyal Listeners

A quick programming note; over the last several months, we've added two new shows to the Realignment Media podcast network. They've been such a hit with our listeners that we've decided to give them their very own slot. You c...

Sept. 7, 2022

208: Three Rs of Restaurant Success with Deidra McGuiness

When the restauranteur Deidra McGuiness-Ciolko opens her business with just $7 left, she must find a way to turn things around quickly or risk losing everything. "I just figured, we're going to make it, it's going to be fine....

Sept. 1, 2022

05: Turning the Table - Turning the Table

Join guest Alison Anne, hospitality leadership coach, and mentor, as she joins Jim Taylor and me, Adam Lamb for our weekly #lunchboxlivestream on "Turning the Table". We’ll be turning the table on hospitality leadership, and ...

Aug. 26, 2022

102: Ground Rules - Line Check

Aug. 25, 2022

104: Jonathan Ruby | Transforming Toxic Hospitality Culture

Restaurant Coach/Consultant and former Chef Jonathan Ruby 'turns the table' on the toxic culinary culture in our food and beverage profession and how you, too, can create a workplace #culture that everyone wants to work for. ...

Aug. 22, 2022

121: Scot Turner - Lessons from a Life in Hospitality

207: The Rise of Chef James Shirley: From the South Side to the Top of the Culinary World 207 2 Do you want to be successful in the culinary industry? You're told to get experience in as many kitchens as possible, but you can...

Aug. 20, 2022

206: On The Dock with Chef James Shirley

2 206 Chef James Shirley worked for the city of Chicago and began cooking as a side hustle. He got a job at a restaurant and quickly learned that he knew nothing about cooking. The executive chef at the time, Tony Montuano, t...

Aug. 19, 2022

103: Hustle Culture & the Hospitality Industry

Jim Taylor of Benchmark Sixty and Adam Lamb discuss the #hustleculture of our industry, and while it might have made most food and beverage operations more efficient, it may have come at the cost of staff safety and retention...

Aug. 18, 2022

102: Staff Productivity VS Efficiency in Restaurants

Jim Taylor of Benchmark Sixty and Adam Lamb discuss the question of staff productivity or efficiency, what's the difference, and which one serves the restaurant industry best in the long run. Turning the Table Is the most pro...

Aug. 18, 2022

101: Turning the Table On Restaurant Dogma - Turning the Table

Jim Taylor of Benchmark Sixty and Adam Lamb discuss the prevailing operating assumptions of running a restaurant in favor of innovative solutions to our industry's most persistent challenges. Turning the Table Is the most pro...

July 25, 2022

205: On the Dock with Kris Hall of The Burnt Chef Project

2 205 Another Bonus Episode of Chef Life Radio's ongoing series, "On the Dock," with the founder of The Burnt Chef Project, Kris Hall. It's time to get raw and vulnerable with Kriss Hall. "Understand that if something doesn't...

July 25, 2022

204: Kris Hall of The Burnt Chef Project

2 204 Kris Hall, the founder of the Burnt Chef Project, joins us to discuss his work in making the hospitality industry a safer and more sustainable place for everyone. Hear how the project makes a difference and learn what y...

July 7, 2022

101: Agency - Line Check

1 101 [00:00:00] Time check it's 30 minutes for service and it's time for your line check. Welcome back to the show. Agency ( noun ) The capacity of an individual to actively and independently choose and to affect change; fre...

July 6, 2022

Chef Life Radio: Line Check - Chef Life Radio: Line Check

What we're about and what you can expect This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp Chartable - https:/...

Sept. 17, 2021

203: On The Dock with Chef Maria Campbell

On The Back Dock with Chef Maria Campbell 00:29 - Welcome to On the Dock with Maria Campbell 01:10 - How bad did it get during COVID? 05:28 - How are you actively engaged in self-care? 09:45 - What are you looking forward to?...

Guest: Chef Maria Campbell