The Burnt Chef Journal

Trevor Bird - Work on the Change not in it!

In this weeks episode of The Burnt Chef Journal we're joined by Trevor Bird. A globally acclaimed chef and known in Vancouver as the award-winning head chef and owner of the popular Vancouver restaurant, Fable Kitchen.

 

Trevor boasts an impressive number of titles under his chef’s apron as two-time Top Chef Canada finalist and Top Chef Canada All Stars. 

 

Kris and Trevor talk about the role that culture has played in the behaviours we see less of in the industry today but are still present. You’ll learn that Trevor is much more than a successful business owner and world-class chef -- he is a man that has visited the depths of his own ego, worked through the past, and has taken the time to heal and lead himself to a better future.

Harry Kimberley - Failure is a Bruise and not a Tattoo

This week's guest is Burnt Chef Project Ambassador Harry Kimberley who has recently joined the amazing team of international Ambassadors around the world to speak openly about their mental health experiences to challenge perceptions and fight stigma.

 

Harry joins us from London UK to talk about his journey through hospitality touching upon many different working environments and what he has learnt about himself when it comes to management and mental health. 

 

We're currently recruiting for Ambassadors from around the world so if you are interested in applying to become an Ambassador for where you are then please head to www.theburntchefproject.com/ambassadorlinks for more info!

 

Thanks to Lamb Weston for supporting this podcast on a monthly basis. To try a free sample of Dukes head to: The Dukes of Chippingdom - proper British chips | Lamb Weston

Stuart Collins - London, New York, Kuwait and Back Again!

Chef Stuart Collins, 37, is owner and chef at Docket No.33, Whitchurch in Shropshire. Stuart worked with big names in the food business, from Gordon Ramsay to Michael Caines and Gary Rhodes and had the opportunity to travel all around the world with his job as a professional chef.

 

In this chat we talk about his experiences and the things he enjoyed throughout his career as well as what it was like to work around the world for some of the industries biggest names.

Mike Jennings - 20 Years of Experience in 1 Hour

This week's guest is Mike, the founder of The Hospitality Hut.
After one of the most challenging years of his life, 2020 taught Mike some viable lessons, both personally & professionally.

He was working for a top restaurant group, 16 hours a day, missing out on family life, when the penny dropped… working in hospitality should not be this difficult.

He is a Michelin trained Executive chef with over 20 years’ experience working with some of the most prolific chefs in the UK to owning his own Michelin recommended restaurant.

 

Roberta Hall - Let‘s Make Hospitality Better

Edinburgh born Roberta is a newcomer to the competition who is determined to represent her home country.

Roberta started out aged 16 doing work experience and hasn’t looked back since. She has worked for one of Scotland’s best chefs, Michelin starred Tom Kitchin, at The Kitchin and then moved to Castle Terrace with Dominic Jack.

 

She is Chef Owner of The Little Chartroom in Edinburgh which she runs with her husband who manages front of house. Roberta’s style of cooking is traditional Scottish in style influenced by French techniques.

 

She talks to The Burnt Chef Project about her time within hospitality. We cover the good, the bad and the ugly and what lessons can be learnt from our experiences in order to make our profession even better!

Celia Gaze - Llama's, Bow Ties, BCORP and Stress!

Celia Gaze, what can we say? This is an insightful chat with an amazing individual who has worked across different sectors including as a Director for the NHS, has written a book "Why Put a Bow Tie on a Llama?, and randomly found her way to establishing a wedding venue focused on wellbeing and stress reduction (with the odd llama thrown in!).

 

Celia is a true leader in the field of wellbeing and has unique personal experiences to draw on which fuels her desire for change within both her organisation and the greater hospitality profession.

 

There is something for everyone in this episode!

Kim Ratcharoen - Economics to Ramsay

This weeks guest is Kim Ratcharoen who joins us on the podcast to talk reflectively about her journey into hospitality having studied Economics until the age of 25 before deciding that hospitality was where she wanted to concentrate her energy, passion and forge a career. 

 

Kim soon found her way to Gordon Ramsay's Restaurant on Hospitality Road under the mentorship of Matt Abé where she spent 6 years honing her skills both on the pass and in her leadership abilities. 

 

It was great to have Kim's perspective of things and I hope that you enjoy this weeks episode.

Leigh Evans - Raw and Unfiltered

This weeks guest is Leigh Evans. I am lucky enough to have followed Leigh's career since he became an Acorn Award winner back in 2013. He joins us on The Burnt Chef Journal podcast to talk about his journey through hospitality and how from a young age working in his family's pub he fell in love with the hospitality industry.

 

Leigh has always been a driven individual but in this episode he talks about his unfiltered experiences and reflects on the cost of aiming for notoriety.

 

Thanks for coming on the podcast Leigh and we hope to have you back soon!

FINK - Challenging Mental Health Stigma through Food

Fink are a social enterprise street food and events and caterer who are on a mission to break down mental health stigma, one bite at a time. 
 
Through epic food experiences, their mission is to blow the mental health conversation wide open and encourage our customers to be more conscious of their own mental wellbeing.
 
By providing information, supporting services and raising awareness they are promoting positive mental health attitudes and encouraging people to make positive steps to improve their own mental health. 

Masaki Sugisaki - Exploring Japanese Culture and Wellbeing

This weeks guest is Japanese chef Masaki Sugisaki who joins us to talk about his experiences of training to be a chef in a Japanese restaurant in Japan and how the culture was a lot tougher than in European kitchens. 

 

The conversation with Masaki was both insightful and inspiring as we explore the subject of resilience, mental health, leadership, music and Japanese cuisine. 

 

Thanks to Masaki for joining us this week and we look forward to seeing you all again next week.