201: The Great Reset
The Great Reset
Episode #1 -Season 2 | 2021
Image courtesy of Rachel Elizabeth O'Shea
Introduction
Welcome Back
Questions
FB Message from Katy
The problem as I see it
FB Post from CJ.
Calling out the problem.
What we can do about it.
Chef Jensen Cummings, Best Served Podcast
Who, Not How - By Dan Sullivan
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welcome back to the show.
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It's been a minute, but I'm so glad you're here.
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Whether you've been a chef for a long time, or you aspire to become
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a chef, all are welcome here.
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This show is for you.
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We're all in this together.
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And I know it's easy to forget that sometimes when all you see is the
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inside of your kitchen every day, but believe it or not, we all stand with.
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I'm your host, Adam Lamb.
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And this is a very special edition of chef life radio.
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It's the first show in three years.
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Normally we have guests with us, but I was so moved by some of the
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things I've seen in heard lately that I knew I had to put this one down.
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Where have I been?
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You ask?
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Well, let's just say that I had my own work to do wandering in the
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darkness, uncovering the secrets of living a fulfilling life.
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So I could come back, be a better host and tell you what they are.
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Chef life radio features, heart-centered leaders and chefs.
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At the same time, run a profitable sustainable operation while enjoying
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the best years of their life.
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So you can become one too on this show.
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I need to speak to one of the biggest problems I've witnessed over the
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years, which most of us have ignored.
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But since the pandemic has stripped away the glory story of working as a
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professional chef, it's now right in front of our faces a little later in
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the show, I'm going to call it out in a word, read you two messages.
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I got last week to illustrate my point.
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And I'm going to give you some suggestions on how to deal.
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But first I have a couple of questions for you.
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Have you had enough yet?
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How much more can you hang in there with ever dwindling numbers
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of cooks or dishwashers with no one coming in the door to apply?
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You've been through some tough times before.
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All you need to do is hang in there, right?
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It doesn't make you a bit nervous reading all the articles
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about the great resignation.
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Now it's not just in our industry, but workers are
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fleeing all parts of the economy.
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The entire supply chain has been disrupted.
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How much more can you take before you get ready to throw in that kitchen talent?
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Is there any end in sight to ease the load you and your
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team are shouldering right now?
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Is there anyone stepping forward in your organization or operation to help?
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Is anyone reacting to your please or are they falling on deaf ears?
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Why are some operations fully staffed and you're still
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struggling to fill the schedule?
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Don't fret.
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My friend help is on the way.
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Right after the break stay tuned.
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This is chef life radio dedicated to inspiring professional chefs
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working towards a more equitable and sustainable culinary culture.
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I'm your host, Adam Lamb.
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And over my 30 year career as a chef and hospitality, professional, I've coached
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and mentored thousands of culinarians.
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Who've gone on to lead lives of contribution community
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and authentic leadership.
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Let me be your guide on this journey.
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to the show.
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Chef I'm Adam Lamb, and this is chef life radio.
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Here's a quote I saw on Tim Ferris's Facebook post that caught my eye the
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other day, mainly because I thought he was describing me, quote, people fall.
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So in love with their pain, they can't leave it behind.
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The same for the stories they tell, we trap ourselves and
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that by his guests, Chuck, Paula Hanuk makes you think doesn't it.
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Have you trapped yourself with the stories that you tell yourself
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during this most difficult time of transition in our industry?
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It's important to question the stories we tell ourselves.
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So they don't become a belief, a thought.
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We think so many times that it becomes a pattern that we come to think of as a
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truth, either about ourselves or others.
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In other words, a delusion you want to deal in truth.
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Talk to a recovering junkie.
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They'll set you straight once.
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And for all about freeing yourself from any delusion or false belief you
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have, it's not about profit or loss for someone in recovery, it's life or death.
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They don't have the luxury of indulging in or entertaining any delusion that
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is not based in truth, especially any story that their ego Mitel simply
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because if they listen, they'll fail in their commitment to sobriety,
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the ego can be so persuasive, right?
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Hey man.
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No, one's around.
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Yeah.
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You want to drink?
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Who don't man?
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Come on.
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It's just one.
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Yeah.
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For people in recovery, they have to deal in facts, old friend, a
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fellow chef, and truth teller.
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James Shirley tells me often lamb free your mind and your ass will follow.
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Yeah.
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Everybody needs someone like James in their life to keep them on point
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and headed in the right direction.
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So in this episode, let's be clear, we've known for the last 10 years or so
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that our industry was facing a labor.
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Now it's old news that the pandemic hit the industry like a hammer to the head.
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The great resignation is the catchy little name.
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Everyone seems to be using now to describe what every type of business or
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industry is facing post COVID to assist us in understanding the challenge of
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ramping up and scaling our operations.
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At the same time, workers seem to be inexplicably, leaving their positions
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for greener pastures or choosing to do something else with their lives.
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But as I said before, we in the hospitality industry have known about
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decreasing applicant flow for you.
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So you think we, as an industry would have figured out ways to deal
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with the shortage by now, right?
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Some smart and heart-centered chefs, leaders, and operators saw this
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coming from around the corner and did something about attracting talent.
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But for the most part owners, partners, nonprofits, and hospitality companies
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seem to think that it's still the early two thousands when there was
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a steady stream of applicants for any job posted depressing the wages
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and keeping them from having to add any benefit of any consequence.
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I mean, why not?
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Don't break it if it's not fixed, right?
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Some of them seem to be confused as to why that strategy is not working.
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Now, let me read a message.
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I got on Facebook to illustrate the point, Katie.
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Right?
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It's I'm struggling as a server right now.
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I left two jobs recently because of coworkers, stealing tables,
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being outright racist and rude.
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Not to mention the occasional customer I'm sitting at home right
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now, trying to decide my next move.
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I worked through lockdown straight back to open, no unemployment pay.
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Do I continue serving and vice would be nice please, or out there.
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I just feel stuck.
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The great resignation.
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Really?
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Why are people leaving the industry?
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Well, Katie gave us one big hint right there, but we
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haven't been listening to her.
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Why should we, I mean, she's just a server.
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Turns out she's closer to the truth than we've been for a while, and we
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really need to start paying attention to all the Katie's out there.
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Why?
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Because she could have been our future.
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Now it looks like she'll be someone else's answer to a crappy
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situation as bad as it all seems.
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I prefer to think about our current challenge a little bit differently.
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I'm calling this the great Reese.
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An incredible opportunity to address the systematic problems of our industry
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that have been around for years.
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So here's my reply to her where number one don't ever put up with less than you
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deserve, no matter what anyone else has said to you or what others may have had
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you feel about yourself or number two before jumping into another job, make a
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list of the five most important values about your next job that matter to you.
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Keep that with you all the time, or number three.
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Do your research about where you apply?
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What's the culture?
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Like what are their core values?
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How do they treat their associates?
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And do they empower their employees or do they just grind it out?
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Usually the best person to ask is someone that works there.
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Show, shop around closing time, hang around.
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Someone will want to talk to you.
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Everyone is hurting for employees right now, so you can afford to be choosy.
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This'll be your home and family for the next little bit.
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And you are the one that gets to choose who you'll make friends.
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Why did Katie need to leave her job?
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Does it sound like her manager valued her or worked to create a culture
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where it's sticking around for?
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Yeah, that was probably someone else's job, right?
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To put it a little differently.
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Listen to this post that CJ put up in a private group.
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The other day, as a seasoned veteran of the hospitality industry, I sit
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on my couch after a long shift, having drinks, listening to music,
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contemplating whether or not this industry is worth sticking around.
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And seeing this nasty plague that falls over the unseen backbone of food industry.
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As we know it, this year was tough for each and every one of us.
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And I feel like a lot of us came out second guessing if we made the right
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decision, making this strangely hard and time consuming career, a path,
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we wanted to go down for some of you.
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Yes.
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You who went to school, studied, you got your degrees, but for all the
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other psychopaths holding it together, like me, we were born to do it.
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It's horrible.
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We love the thrill, stress, cursing, yelling, and screaming, and not
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many will tell you, but we thrive on the unorganized chaos, but at the
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end of the day, we pulled together.
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And when you light that cigarette and start your car and tune to the
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music on your way home, you just want to start screaming and frustration,
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but you can't because at the same time, you also have this weird, warm
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feeling that you can't explain to anyone who hasn't been in the kitchen.
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It makes you smile because you know, you just crushed it.
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And for one measly, You're at peace, but it doesn't last for long because you know,
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tomorrow's Tuesday and you'll be back to work the next morning, knowing you're
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going to have to do it all over again.
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No matter how tired you are, there's nothing that gets you
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out of bed in the morning.
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Like the anticipation of that one moment, what I'm trying to say is where
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do we all stand post COVID 20, 21.
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Is it still worth it for us?
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Is it worth pre pandemic wages that most operations are still.
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Is the best we can do beg the home office or our boss for a better way.
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We are the backbone.
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We're not on the line.
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Come service time.
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The powers that be well, they can't make any money.
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At what point do we is chefs line cooks, prep, cooks,
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dishwashers, say we've had enough.
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Most of us, I won't do that because for some fucked up reason, we
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love the abuse we get at work.
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We love the beating we take at work.
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We love flirting with the staff.
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We love the free food.
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By God, the free soda and sometimes red bull, but is it worth our dignity?
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Our time, our respect, we need to stand.
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All right.
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So this a bit I could go on and on about what CJ says in his post and, you know,
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rightly or wrongly or counsel him on what things he shouldn't, shouldn't say.
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But when I read between the lines, here's what I clearly understand
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about how CJ feels about his.
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Well, I'm not even going to call it work because for him.
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It's a calling.
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I mean, why else would anyone stick around with that kind of neglect?
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If he didn't feel in his heart that he was right where he was meant to
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be loving up as guests, clients, or residents with what he does with his
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hands and his heart sounds like he's very passionate about what he does,
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but here's the thing about passion.
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Passion will use you up like a junkie drains, a syringe and
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toss suicide, because you are no longer of any use to him.
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Passion will convince you that loyalty matters more than your own health.
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So you stay one more day.
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One more shift one more night as you self medicate, the pain in your heart
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and the confusion in your brain.
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Passion unfulfilled in time leads to bitterness, which leads to what apathy.
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That's the word I want to talk about tonight?
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Apathy.
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Fuck it.
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It's the best it's going to be.
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What can I do about it?
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Except adjust my expectations.
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Right?
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Really not much anything I can do going through the last
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15 months brought everyone.
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No one escaped the pandemic hole and it's become the fucked up
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PTSD version of Groundhog day.
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So after a while, that grind makes us apathetic.
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So why bother listen?
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Sometimes the house has to be on fire for the folks inside to wake
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up and go outside and get some water for those resistant to change.
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Sometimes things have to be so bad that they see no other recourse,
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but to deal with the problem.
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This is an exciting and scary time.
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Yeah.
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It's going to take a new way of thinking about old problems and a new way
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of being to come up with solutions.
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Some of us cling to the notion that this is someone else's job
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to face that it's enough just to come to work and do a good job.
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We stand there and watch the slowly unfolding disaster
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occurring right in front of us.
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As managers and owners weigh the ROI on a smaller staff and increased cover counts.
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Some are actually trying to make up the revenue they lost during the
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pandemic by pushing the pedal down careening towards operational culture.
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While they sit and count their money, patting themselves on the back.
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As they show off the latest P and L dripping with the blood and sweat of
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those who stay and make it possible, really we're going to leave the
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staffing problem to them to solve.
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Why, why would you stay in a job that doesn't value you?
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I mean, don't get me wrong.
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I did several times in my career for reasons that now I can no longer fathom
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because it was going to be great exposure, a great experience that I was going
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to be working with a renowned chef.
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You know, no problem that he's abusive, but you know, all kinds of shit like that.
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We can rationalize just about anything.
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But at the end of the day, when my head hits the pillow, my heart cloudy,
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heavy and bitter, I come finally to the true, true unassailable truth.
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I will only ever have the body, the relationship, the job,
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the bank account, and the boss that I settle for laying there.
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So goddamn bone tired.
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I convinced myself that maybe tomorrow will be.
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But how can it be when I'm going to get up and mindless go to work and make the same
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fucking decisions that I made yesterday.
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And they'll probably be the same ones I make tomorrow in
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a word I became apathetic.
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I thought most of us think that I'm tough enough that I can wait
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it out, that someone will see and appreciate what I do and save me.
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No one is coming to save me.
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No one is coming to save you.
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Stop bitching, man.
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Cause no one will ever understand how much mental, emotional, and physical effort
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we put into our jobs except maybe another chef and they have their own problems.
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So if you're waiting around, expect somebody to come up and pat you on
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the back for everything you put in, you might be waiting for awhile.
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We, my friends are going to have to appreciate ourselves, keep
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our eye on the problem, ditch the fucking apathy and put in.
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We have everything we need already, just like hundreds of thousands of people
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making the decision to leave their jobs.
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I resigned my position after two years.
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Just recently want to know why, because I wanted to tell a different story.
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I wanted to tell your story.
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I was reminded of this recently, listening to chef Jensen Cummings podcast at
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best served when he spoke about today's reality and the hospitality, but.
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That every restaurant pub catering company is, or should be a media
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company and a hospitality company, both internally and externally.
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We as chefs already have a leg up on that because all of us are storytellers.
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Look at our menus.
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We love to tell stories about where the food comes from,
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how it was grown, who grew it.
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There are very many reasons for our fellow chefs line cooks
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and dishwashers to be leaving.
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But one thing is clear.
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We are doing a pretty shitty job telling the story of our operation.
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We're leaving it up to big media to tell the world how crappy
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it is to come into this field.
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And some of us are letting it happen.
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The answer my friend is in your pocket.
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Yeah.
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Your phone craft the narrative of you, your operation, and
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start posting on social media.
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And I'm not talking about static images like food shots.
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Nobody gives a shit about it.
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Do videos of staff laughing as they're setting up the line, do videos of
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you talking or training or cooks or servers beyond whatever platform your
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perspective employee might be, get over yourself or any hangup you might have
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about being in that video and start telling the story, because if you don't.
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Someone else is because the reality is this is not a labor crisis.
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This is a crisis of apathy.
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This is a crisis of wages.
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Yes.
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But more importantly, it's about a lack of culture, community and compassion.
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And if you're waiting for someone else to fix that, then good luck.
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The hard truth is if you're understaffed right now, then
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you have a culture problem.
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How you pay your people, treat your people, how you grow your people.
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You also have a story problem.
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No one knows it yet because you haven't put it out there in the
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way that prospective employees will understand operators like
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noble foods and South Carolina have had it figured out for a while.
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Now, everyone on the streets knows that chef Nobel has instructed his staff.
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If someone applies, it has a little talent and a lot of the right
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attitude, don't let them out the door.
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We don't have a position.
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We'll make one.
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If you're looking for work like Katie, they're always a number of smart
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operators like chef Nobel and everyday.
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But if you don't get off your ass, figure out what really matters to
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you and put yourself in action.
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You'll never know.
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If you're sticking with this field, good on you.
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But I have one request, get crack and creating a story that someone will
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align with and start spreading the news.
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Because if you wait for HR or you GM it'll be awhile before anyone joins you
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on the line, you can't blame anyone else, chef, no one else truly feels your pain.
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They're not in your clogs.
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And if you know you can't blame anyone else, I guess you'll
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have to start figuring out what you're going to see on that.
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Facebook live, by the way, the object of the video is to show how
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human and approachable you are.
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Don't worry about having the right words or looking.
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People who will be attracted to your voice and story.
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Don't give a shit about that.
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They just want to connect with you.
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And that's where they are now to cabbage to these suggestions.
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First.
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My lawyers.
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They're a bunch of dour, unimagined of pencil pushers,
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but they keep me out of jail.
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So there is that they want me to remind you that if you own your own business,
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have at it, but if you are employed by a company, make sure you get permission
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to post on social media before you do.
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But at this point, why would any business stop you from promoting them for free?
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I don't know, just do your due diligence and get their permission.
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Secondly, when you do your videos, don't use your chef voice.
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You know, the one, I mean the one where you drop an octave, so you can use your
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big boy or big girl, voice time, check time tech, what hour to serve us most
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important part of this is that you are authentic, fallible, you know, human
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and today's social media landscape.
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Nothing is hated more than someone putting on airs.
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Just be yourself.
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Like it would be with your partner.
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Yeah.
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That's the ticket.
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As far as the other operators out there who refuse to see the tsunami
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of their destruction on the horizon?
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Well, like I said earlier, it's not like we were keeping silent about it.
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As a matter of fact, some of us like me have been ringing that fucking bell
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as hard and loud as I could, because at the end of the day to be told that I was
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right, brings me no constellation at all.
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Instead in that moment, I'll be warning.
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All those that fell by the wayside that could have been
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helped or were either ignored.
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Or deemed not worthy enough to give a shit about don't.
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Let me see your name on that list.
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Not after hearing this episode finally, to hammer home the point at
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least one last story to take us out.
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I went to see the film Roadrunner about Anthony Bourdain's rise to celebrity and
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as unfortunate, unjust, and very lonely.
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One of his friends, spoke about them in the film and said that she
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understood that his entire life, he had friends and family who loved him.
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He just chose not to believe him on the way home, understanding
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that story better than I wanted to.
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I said to Jennifer, it's not that he couldn't receive their love.
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He fundamentally didn't believe that anyone could love him because he
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never thought he was worthy of it.
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Or at least that was my story for a while.
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Be worthy of your own love and stop fucking giving it away.
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So cheaply to organizations, bosses, guests, and sometimes yeah, family
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members who can't, or won't make you that same bargain, that's it for our
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show really hoped you enjoyed it.
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If you got anything out of it, please share it with a friend,
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share it with a coworker, let them know that things are changing.
Adam Lamb:
There is a new way of thinking about hospitality.
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And it's coming your way here at chef life radio.
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We believe that working in a kitchen should be demanding.
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It just shouldn't have to be demeaning to be hard.
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Just doesn't have to be harsh.
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We believe that it's possible to have more solidarity and less, suck it up.
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Sunshine or compassion, less cutthroat island.
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We believe in more partnership and less put up or shut up more family and less.
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Fuck you.
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Find link.
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Consider for a second for all the blood, sweat ashes.
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And sometimes even tears we put into what we do really, man, at the
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end of the day, just some stuff on a plate on a bit really matters.
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It doesn't define you as a person or make you any more
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special or less than anyone else.
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It's just the dance that we're engaged in.
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So we might as well laugh and enjoy every bit of it.
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Even the crappy parts while we're here.
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Or didn't, you know, that the purpose of your life should be, do enjoy it.
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Like it happened.
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I love it.
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I am humbled.
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You got them for the glory of boxer I don't live on.
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Now.
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You can reach out to the show at facebook.com/chef life, radio
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Twitter at chef life, radio Instagram at chef life radio.
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Visit the website@chefliferadio.com.
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Subscribe to the podcast.
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In any of the major podcasts directories, please take a moment and give them
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a thumbs up and give us a review.
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It really does help spread the news.
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Thanks for listening until the next episode.
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Be well and do good.
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Leave the hall light on honey.
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I'll be coming home late.
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The show was produced, recorded and edited by me, Adam Lamb at the dish pit studio.
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And the basement bunker in Bardot, North Carolina.