The Burnt Chef Journal

Sam Moody - Respecting Staff & Ushering in Change

This weeks guest is Sam Moody from Ballyfin in Ireland. Sam joins us to talk about his career from the age of 16 working his way up through the kitchens to inheriting the Head Chef role at the michelin starred Bath Priory under Michael Caines.

 

Kris and Sam talk about the importance of respecting your staff as well as working a fair amount of hours for a fair pay. A great conversation which meanders around a load of different topics. Please let us know what you think!

 

For more info: www.theburntchefproject.com 

Jaqueline Wise - Sales & Marketing to Masterchef Pro

This weeks guest is Jaqueline Wise from Positively Delicious who joins the Burnt Chef Journal to talk about her journey into hospitality having given up a great salary and sales and marketing job in London to try her hand at the chef life after being offered a job in a pub.

 

Jacqueline gives us a unique insight into how she manages her staff, runs her business and how she has managed her mental health both in and out of the trade. 

 

It was enjoyable to record and there are tons of gems in here that we hope you find useful!

 

As always, for more information check us out at www.theburntchefproject.com for more information and to help support our ongoing work in the industry.

Darryl Collins - Smashing Stigma with Open Conversation

This weeks guest is Darryl Collins who joins us on the podcast to talk to Kris about his journey into hospitality from living on the beach to developing a fruitful career as a chef. 

 

Darryl talks openly about his experience with mental illness, receiving help through therapy and gives top advice to others who may be unsure how to ask for help.

 

If you have been affected by the issues discussed in todays episode please feel free to use the Burnt Chef Support Service by texting BURNTCHEF to 85258.

 

Also support us by heading over to our website www.theburntchefproject.com 

Nathan Outlaw - It's more than Michelin stars

This weeks guest is Nathan Outlaw who joins us from Port Isaac to talk to Kris about his culinary journey from contract catering with his Father, to working with the legend that is Rick Stein to owning multiple award winning businesses just down the road.

 

It was a pleasure to speak to Nathan and hear about his experiences and outlook on his work and personal life as well as his plans for the future. 

 

Don't forget to head over to our website for more information about the Burnt Chef Project or support us in our ongoing work of de-stigmatising mental health within the hospitality industry. Head over to www.theburntchefproject.com.

 

The Burnt Chef Support Service is now available to anyone within the UK. If you need someone to talk to and to listen then just text BURNTCHEF to 85258 for free anytime day or night and a trained volunteer will respond to you within just 5 minutes.

Adam Byatt - Lessons from 34 Years in the Trade

This weeks guest is Adam Byatt who is Chef/Owner of 1 Michelin Star Trinity Restaurant as well as Upstairs, Charlies at Browns and Bistro Union.

 

He drops us his pearls of wisdom after working in the trade for almost 35 years and gives us a peak behind the curtain into what life behind a busy Michelin kitchen is like.

 

Huge thanks to Adam for joining me on this weeks chat and as always stay tuned for more conversations over the next few weeks.  If you have anyone that you think should take part then please feel free to send us a message to info@theburntchefproject.com.

Matt Abe - The Road to 3 Michelin Stars

This weeks guest is Matt Abé, Chef Patron of 3* Restaurant Gordon Ramsey

 

Matt and I speak about what his career has been like since starting his career at 16 and how he found his current position as Chef Patron and good friend of Gordon Ramsey.

 

It's an interesting behind-the-scenes of how Matt manages his team in the pursuit of perfection and what it is really like having Gordon Ramsey as a mentor and friend. 

 

Thank you to Matt for his time and conversation and to Lamb Weston who sponsor this episode. 

Kirk Haworth - Personal Resilience and Living with Chronic Illness

This weeks guest is Kirk Haworth, Chef Patron of Plates in London. I thoroughly enjoyed this conversation as Kirk provides a refreshingly honest insight into his personal journey and how he has built his key wellbeing mechanisms over the last few years.

 

Having contracted a chronic mystery illness Kirk spent many years juggling work whilst fighting physical and mental fitness. He talks about his journey as he fights to get to the reason why he feels like he does and what he learnt along the way.

 

I want to thank Kirk for joining us and also to say a thank you to Lamb Weston - our partners in potatoes, who have kindly agreed to be our sponsor for the Burnt Chef Journal. Without their support we would not be able to provide regular stigma breaking content. 

 

For more information about The Burnt Chef Project and to support us in our mission please head over to www.theburntchefproject.com

 

A note from our sponsors:

At Lamb Weston, we’re proud to be first in our category to drive awareness of mental health problems – reaching out, creating awareness, putting a stop to stigma and the silence around it. We’re in this together and mental health has never been more important than now as our industry struggles through…! See, Lamb Weston is more than just partners in potatoes, helping to fight burnout in hospitality.

 

Feel free to order a free sample of our authentic Proper British Chips: The Dukes of Chippingdom - proper British chips | Lamb Weston , if you have any other question, feel free to get in touch via Instagram!

Sat Bains - Paving the Way for a Healthier Industry

We'd like to dedicate this episode to Albert Roux who sadly passed away on the day of this recording. 

 

This week I was lucky enough to speak to Sat Bains, winner of the Roux Scholarship and now a judge, author of 'Too Many Chiefs Only One Indian and Chef Patron of the 2 Michelin star restaurant which he runs with his wife Amanda, Restaurant Sat Bains.

 

Back in November 2015 Sat put his staff on a 4 day working week. A move which at the time rippled through the industry with tremendous positive effects on his business despite the risk of loosing close to £300k doing so.

 

Since then Sat and I have shared a talk on Staff Canteen regarding mental health where he discussed more ways that he had adapted the business to improve staff wellbeing.

 

If you are looking to improve your staff wellbeing and staff retention then this is a conversation that you cannot miss. I hope that you enjoy this chat as much as I did and that you find some useful adjustments to your business that you can use.

 

 

 

 

 

 

Luke Holder - Staff Are People Not Numbers

This weeks chat with Luke Holder was one that I have been looking forward to for a while. 

 

Luke works closely with Angela Hartnett and is Exec Chef for the 5* Limewood Hotel which is currently rated the 3rd best country hotel in the country. 

 

Every conversation I have with Luke is insightful and welcoming and I hope that you enjoy the content of this as much as I do. He talks openly about his time as the Gordon Ramsey style chef provocateur where he would often use his position to rule with fear and how he has now transitioned to having one of the best retention rates in the industry and his complete U-turn on how he views, manages and values his staff.

 

I hope that you enjoy this conversation and thank you for listening.

Joseph Workman - Authentic Team Building

This week our welcomed guest joining us from America is Joseph Workman who talks to Kris about the free resource he designed and how to get the best out of a work environment and it's workers including concepts such as physical politeness, interview clarity and mise en place.

 

The concepts raised during this chat were insightful and interesting. For more information please head over to www.authenticteambuilding.com where you can find all of his videos, for free.