The Burnt Chef Journal

Leadership in Education: a conversation with Chef Kirk Bachmann

This week, joining The Burnt Chef Project founder, Kris Hall, we have Chef Kirk Bachmann. 

Chef Bachmann is President and Provost of The Auguste Escoffier School of Culinary Arts in Boulder, Colorado doing what he loves most - sharing his passion for the craft of cooking and serving students from all walks of life on their respective journeys to becoming “cooks for life.”

As a teen, Chef Bachmann spent time training at the Hotel Waldschaenke, a resort in Northern Germany owned and operated by his uncle, also a classically trained chef. After graduating from the University of Oregon, with an honors degree in International Studies, Chef Bachmann went on to receive his formal culinary training at The Western Culinary Institute in Portland, Oregon. Later, Chef Bachmann earned a Master’s in Education from American InterContinental University.

Bachmann honed his front-of-the-house skills while working with acclaimed Portland, Oregon Chef Xavier Bauser at the world-class, Mobile 5-Star Benson Hotel in Portland. Chef Bachmann then owned and operated his own restaurant in Colorado where he and his staff earned restaurant of the year accolades in 1990.

In 1992, Bachmann was chosen for Citation’s Who’s Who Among Rising Young Americans. In 1999, Chef Bachmann initiated a career in Culinary and Hospitality education with Le Cordon Bleu Cooking Schools. While with Le Cordon Bleu, Chef Bachmann was instrumental in the implementation of Culinary, Pastry, and Hospitality Programs on 18 campuses across the United States. For several years, Chef Bachmann served as the Vice President of Academic Affairs and Corporate Chef for Le Cordon Bleu Schools in North America, where he held the responsibility of maintaining standards of quality, curriculum development, training, employer relations, and career services.

 

Thank you Chef Bachmann for taking the time to talk with us! 

Learn more about Auguste Escoffier School of Culinary Arts here. 

Carole Spiers: Founder of International Stress Awareness Day

Ahead of Stress Awareness Week, we caught up with Carole Spiers.

CEO and Founder of Carole Spiers Group, Carole is recognised as a world leading authority on wellbeing and stress at work. She is the media’s first choice for comment on workplace stress issues and best-selling author of Tolley’s ‘Managing Stress in the Workplace’ and ‘Show Stress Who’s Boss!’ Carole’s focus is on developing a healthy workplace culture through the successful management of stress and organisational change – all of which is underpinned by a compelling philosophy reinforced by her own xperience as an Expert Witness before the UK Courts.

Her noteworthy contributions to the field include founding International Stress Awareness Day in 1998, a significant event that raises awareness about the impact of stress on individuals and communities.

Demonstrating her commitment to this cause, she also established International Stress Awareness Week in 2018, commemorating its 20th anniversary and furthering the mission of stress awareness and mitigation on a global scale.

Listen in, and learn more about stress!

 

Visit The Carole Spiers Group website here.

Giving Kitchen: Fighting to serve thousands.

This week on The Burnt Chef Journal, Kris Hall is joined by Jen Hidinger-Kendrick, Founder of Giving Kitchen.

Giving Kitchen is a food service community meeting crisis with compassion and care.

Their mission is to provide emergency assistance to food service workers through financial support and a network of community resources.

Giving Kitchen grew out of a beyond-expectation response to the devastating, stage-four cancer diagnosis of Chef Ryan Hidinger in December 2012. Ryan was well-known in the Atlanta restaurant community for his work at Bacchanalia, Floataway Café and Muss & Turner’s. And he and his wife, Jen, were beloved for their supper club called Prelude to Staplehouse, which they hosted for several years as a precursor to opening their dream restaurant.

The response to Ryan’s diagnosis - initially from friends within the restaurant industry, and then quickly from an ever-expanding community across Atlanta - was truly heroic: an outpouring of love and financial support to help with his expenses not covered by insurance.

Jen said that this outpouring gave Ryan a peace of mind that she believes extended his life by at least six months. The community’s overwhelming response to the Hidingers' crisis set the intent, beliefs and values for Giving Kitchen.

To this day, thanks to the leadership and vision of the Hidinger family and their donors, partners, staff, and board, Giving Kitchen has supported thousands food service workers in crisis.

We'd like to thank Jen for taking the time to talk with us, and share her experiences with our wider community.

 

Tap here to learn more about Giving Kitchen.

Maximize Strategic Engagement in the Workplace with Thom Hetherington and Charlotte Dean

Do you know how to maximize strategic engagement in the workplace?

Listen in as we discuss:
👉 What can businesses do to make sure employees understand and buy into the organisation’s mission, vision, and strategic objectives?
👉 How important is it to clearly communicate how individual roles contribute to the overall success of the business?
👉 Is it important to acknowledge and reward employee contributions and achievements in meaningful ways?
👉 How can hospitality businesses leverage technology to streamline operations and enhance both employee and guest experiences? And do they need to?

 

Joining our host Cara Houchen we have:
⭐ Thom Hetherington
Thom is the founder of Landing Light, a boutique consultancy which helps property developers, city councils and major public institutions shape their vision, strategy and engagement around hospitality and food and drink.

Having previously owned the NRB hospitality exhibition and helped launch Restaurant magazine and the 50 Best Restaurants in the World awards Thom has twenty eight years of wide-ranging sectoral experience as an advocate, advisor, commentator and community builder. He has recently chaired or sat on panels at the International Hospitality Investment Forum in Berlin, the MA Leaders’ Club, R200, and the Atlantic Club, as well as events for the Institute of Hospitality.

In addition Thom is the restaurant critic for Manchester’s Finest, a judge for awards ranging from the National Restaurant Awards to the Publicans, a trustee of the Tim Bacon Foundation, and also sits on the board of Manchester Art Gallery’s trading company. He previously sat on the boards including The British Food Trust and Hospitality Action North West.

⭐ Charlotte Dean
Charlotte currently works for Quorn Foods UK and has over 25 years’ experience working with food fast moving consumer goods and is a great influencer of positive change in her sector.

Charlotte’s experience includes building global partnerships, strong senior relationships and achieving operational excellence, to develop fast routes to market for new brands and leading product launches.

Charlotte leads on the ‘Women in Quorn’ and ‘Wellness in the Workplace’ initiatives both of which draw on her passion for building a positive business culture that develops its people and allows excellent leadership skills to grow. She is passionate about encouraging women to achieve fulfillment in their lives & inspiring inclusive workplaces for all to thrive.

Charlotte's other passions include health and well-being, food, travel, sustainability and charity fund raising through sport.

Through her vision and mentoring Charlotte is also a great advocate and inspiration for other aspiring women leaders. Her mantra is “She believed she could so she did".

 

 

This episode was recorded live on LinkedIn on 26th July 2024.

Jon Watts: From custody to the kitchen

This week, we welcome Chef Jon Watts. 

At 18, Jon found himself being sentenced to 6 ½ years in a young offenders institute. During his time in custody, with help, he changed his mindset and his mentality. As part of the Duke of Edinburgh’s Award he learnt to cook, and went on to become the first person in custody to achieve a Bronze, Silver and Gold award. Two weeks before his release he was awarded his Gold at the palace by HRH The Duke of Edinburgh himself.

In 2010, after gaining his professional cookery qualifications, Jon was employed by Celebrity chef Jamie Oliver. It was here that his passion for food really started.

In 2015, Jon became self-employed and bought a food truck, ‘JON’S STREAT Food’ which was parked up in St Albans city centre and serving delicious street food. As time went by he had a lot of amazing opportunities from cooking for celebrities to being involved in national advertising campaigns.

When Covid hit, Jon began posting recipes online and gained a large social following. This opened up brand opportunities, and now the launch of his second cook book!

Thank you so much for Jon for not only recording this episode once, but twice. 

 

Learn more about Jon, his journey, and his cookbooks here.

Maximising Human Potential: a conversation with Alex Atwood and Anna Anderson

A hospitality highlights episode discussing maximising human potential, and why it is important in today's world.

 

Our guests alongside hosts Kris Hall and Cara Houchen are:
⭐ Alex Atwood, a purpose-driven leader & entrepreneur with more than 20 years of experience in the hospitality and staffing space. Alex is also a coach in the emerging psychedelics field whose focus is on optimizing human potential. His other roles include podcaster, public speaker, angel investor, and philanthropist with a soft spot for owners and operators of family businesses.

⭐ Anna Anderson - Founder of Kindred, Hammersmith

Anna Anderson is an ex-social worker turned social entrepreneur and the founder of Kindred, the coworking space, events venue, bar and restaurant in Hammersmith.

Recognised in Code Hospitality’s 30 under 30, Anna has made it her mission since Kindred’s inception to create a beautiful and creative space to bring together members of the West London community.

 

 

This episode was recorded live on LinkedIn on 19th July 2024.

Bridging the Gap: Balancing Employer and Employee Needs with Planday

In this episode of The Burnt Chef Journal, Kris Hall is joined by Chris Blaine, the CCO of workforce management platform Planday.

 

Listen in as we discuss the evolving attitudes of shift workers post-COVID, the importance of building trust and connection between managers and employees, and the unique challenges and perspectives of the younger Gen Z workforce entering the hospitality industry.

 

This conversation provides insights on how technology and communication can help shift-based businesses find equilibrium between operational needs and employee well-being to improve retention. 

 

Learn more about Chris: 

Chris joined Planday in 2022 as Chief Customer Officer following 6 1/2 years at Sojern as Managing Director for the EMEA and APAC businesses. He has also held leadership positions in Sales, Customer Success and Marketing at Intuit and Dell. Chris' goal is to ensure customers are at the centre of everything we do at Planday, from how we attract, to how we sell, to how we support & serve. He holds an MBA in Marketing from The College of William & Mary and a BA in Musical Theatre from Syracuse University.

 

Learn more about Planday here: www.planday.com

Kris Hall, founder of The Burnt Chef Project interviewed on DubaiEye 103.8

We have put a slight spin on this week's episode, as Kris Hall, the founder of The Burnt Chef Project, becomes the interviewee during an insightful interview on DubaiEye 103.8.

Kris discusses his mission to tackle mental health issues within the hospitality industry, as well as the challenges faced by chefs and hospitality workers, the project's impact, and his vision for a healthier work environment in one of the most demanding industries.

Listen in to learn more about our important initiative and how we are changing the conversation around mental health in hospitality.

 

The Burnt Chef Journal is proudly sponsored by Planday.

Championing Change: The Burnt Chef Project's Impact on Hospitality with Libby Paynton and James Burton

Joining our hosts Kris Hall and Cara Houchen on this episode of Hospitality Highlights we have:

⭐ Libby Paynton - Marketing & Sustainability Manager of United Fresh

⭐ James Burton - Senior Sous of Pig and Butcher in Islington.

We will be diving into an insightful discussion on The Burnt Chef Project's mission, services, and impact on the hospitality industry.

🗣️ Our guests will share personal experiences, highlighting how being part of The Burnt Chef Project has benefited both James and Libby in their personal lives and careers.

🗣️ We’ll explore the services offered by The Burnt Chef Project that James has utilized, why he needed them, and his prior knowledge of the project.

🗣️ As an ambassador, Libby will share how she discovered The Burnt Chef Project, what motivated her to become an ambassador, and what the role entails.

🗣️ Kris Hall will discuss the creation of the ambassador scheme, its growth, and its current size compared to the initial vision five years ago.

Transforming Lives Through Culinary Excellence: Adam Simmonds and the launch of Home Kitchen

This week we're delving into the remarkable journey of Adam Simmonds, a renowned chef who has weathered the storms of addiction, burnout, and personal challenges. Through raw and open conversation, Adam shares his experiences of hitting rock bottom, finding clarity in international adventures, and ultimately, reclaiming his passion and purpose in the hospitality industry.

Adam also shares the news of his latest venture, the opening of Home Kitchen - a fine dining restaurant in London's Primrose Hill that will be staffed by previously homeless individuals. He shares the inspiring vision behind this initiative, which aims to provide life-changing opportunities through culinary training, employment, and support.

We hope you'll be inspired by Adam's passion for creating a more inclusive and supportive hospitality industry, and the transformative impact Home Kitchen hopes to have on the lives of those it employs.

Listen in as we explore this innovative project and the potential it holds to redefine the dining experience while uplifting the local community.