Chef Life Radio: Empowering Culinary Leaders to Create Thriving, Sustainable Kitchens

Season 1

April 14, 2025

231 | Chef Simon Zatyrka: Intention and Purpose, The Secret Ingredients of Successful Chefs

" Just keep going, man. You learn more from failure than you do from success." - Chef Simon Zatyrka In the ever-evolving landscape of culinary leadership, adaptability isn't just a skill—it's a necessity. Join the Crew & Supp...
March 25, 2025

230 | The Ripple Effect of Chef Attitudes on Kitchen Culture

Have you ever noticed how your mood can instantly shift the atmosphere in your kitchen? "Your vibe creates your tribe." - Adam Lamb As a chef and leader, your energy has a profound impact on your team's performance, morale, a...
March 18, 2025

229 | Melissa Blatt: Empowering Culinary Careers with Flexible Healthcare Options

Are you feeling trapped in your current job because of health insurance concerns? You're not alone.
Guest: Melissa Blatt
March 13, 2025

Bonus | Seasoning Success with Empathy: A Recipe for Resilient Kitchen Leadership

In the fast-paced world of professional kitchens, leadership often boils down to barking orders and meeting metrics. "Leadership isn't about being the loudest voice in the kitchen or demanding respect. It's about earning it t...
March 11, 2025

228 | Creando una Cultura de Cocina Próspera: El Arte del Liderazgo Culinario

¿Estás atrapado en la rutina diaria de gestionar tu cocina, apagando incendios constantemente y preguntándote si realmente estás marcando la diferencia? Es hora de cambiar de enfoque y abrazar el poder del liderazgo. "Las coc...
March 11, 2025

228 | Crafting a Thriving Kitchen Culture: The Art of Culinary Leadership

Are you caught in the daily grind of managing your kitchen, constantly putting out fires and wondering if you're truly making an impact? It's time to shift gears and embrace the power of leadership. "Kitchens run on systems, ...
March 4, 2025

227 | Los Peligros de la Comparación en la Industria Culinaria

Como chefs, a menudo nos encontramos atrapados en un ciclo implacable de comparación. "El único chef con el que deberías competir es con el que eras ayer." - Adam Lamb Ya sea al desplazarnos por las redes sociales, observar l...
March 4, 2025

227 | The Dangers of Comparison in the Culinary Industry

As chefs, we often find ourselves caught in a relentless cycle of comparison. Whether it's scrolling through social media, eyeing our peers' accolades, or feeling the pressure to outperform, this habit can silently erode our ...
April 14, 2024

225 | The Successful Chef Mindset: Adaptability

`Cultivating a successful chef mindset isn't just about what happens in the kitchen. It's about embracing a mindset of growth, resilience, and positivity that will elevate every aspect of your culinary journey. - Adam M Lamb ...
April 9, 2024

224: The Successful Chef Mindset : Resilience

“Burnout is a conflict of values between what you think is important and what your employer thinks is important.” Explore the essential leadership qualities in the culinary world, from inspiring your team to balancing firm gu...
May 4, 2021

106: Chef Paul Sorgule

Paul Sorgule is a seasoned food service professional with decades of experience as a chef, restaurateur, food and beverage manager, educator and culinary college administrator. In 1988 as a member of the New England Culinary ...
Guest: Chef Paul Sorgule
May 4, 2021

105: Biodynamic Farming with Joel Salatin

We meet Joel Salatin of Polyface Farms.
Guest: Joel Salatin
May 4, 2021

104: Master Butcher Kari Underly

We visit Master Butcher Katri Underly and find out, even in Chicago, why family farms and ranches are so critical for our supply chain.
May 4, 2021

103: Shawn Wenner on Entrepreneurship

1.) “Wherever we are, whatever we’re doing and wherever we are going, we owe it to ourselves, to our art, to the world to do it well.” 2.) “To labor in the arts for any reason other than love is prostitution.” 3.) “It is w...
May 4, 2021

102: Holiday Hell 2016

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 dock, where all the important meetings are held. Take a deep breath and ...