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On March 15th, The Burnt Chef Project Founder & CEO, Kris Hall, was joined by Scott Duncan, Managing Director of Unox, and Aktar Islam, Chef Owner of Opheem.
Listen in as they discuss whether they feel they get enough sleep or not? ๐ญ
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This week on The Burnt Chef Journal, Kris Hall is joined by Stevie Belshaw. A hospitality professional who suffered a brain injury, fractured vertebrae, broken ribs, punctured lung, and a bleed in his spinal cord after colliding with a lorry on his way to work, whilst working in Sydney during his gap year.
Following the incident, Stevie spent the next 6 months learning how to do everything again, from walking and talking to baking brownies.
As the result of his brain injury, Stevie suffered periods of manic episodes and low mood swings.
Now 10 years on and working full time in his own cafe, Stevie now knows what will trigger his episodes - pressure. He has put steps in place to reduce the pressure on the kitchen as a whole, for not only himself but for the wellbeing of his team also.
Take a listen, as Stevie talks about the accident, his recovery, and where he'd like to see himself in the future.
Stevie would also like to thank Royal Rehab Hospital in Australia for their support and knowledge throughout his recovery. -
Saknas det avsnitt?
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On 8th March 2024, International Women's Day, we were joined by guest speakers, Ruth Hansom, Chef Owner of Hansom Restaurant, and Justine Murphy, Founder and CEO of mymuybueno.
Enjoy this episode as they discuss "what do women really want from the industry and themselves?" ๐ญ
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Kris Hall and Cara Houchen from The Burnt Chef Project are joined by guest speakers each week as they discuss headlines which impact our industry!
On Friday, 1st March at 9:30am across LinkedIn and Facebook, Kris and Cara were joined by Will Gennard, Managing Director of Talent Hive and Anna Haugh, Owner of Myrtle Restaurant.
Talent Hive were the headline sponsor for The Burnt Chef Awards, and both Will and Anna were two of our fantastic judging panel. โญ
Discussing headlines from recent news, and establishing whether we as an industry pat ourselves on the back as often as we should? ๐ญ
We hope you enjoy this episode!
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On The Burnt Chef Journal this week, Kris is joined by Dr Sian Edwards, Head of Training and Delivery for Platfform Wellbeing.
Sian has a background in psychology and has worked across a number of sectors, including Clinical, Forensic, and Sport Psychology.
Her specialism is mental health in performance environments, and her PhD explored the mental health experiences of high-performing athletes and part of Sian's role at Platfform is to use this learning to help change organisational culture and create environments that help people to thrive.
Through research, practice, and her own personal experience of mental health challenges, Sian has become a firm believer that our mental health cannot be separated from our social context and she is proud to be part of an organisation that challenges the medical model of mental health.We hope you enjoy this episode as we explore personal wellbeing! Find out more about Platfform Wellbeing here: https://www.platfformwellbeing.com/
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This conversation was dominated by Neuro-diversity. Nadine talks about how she manages with it and she suggests ways to cope on a busy schedule.
Neurodiversity is a popular term that's used to describe differences in the way people's brains work. The idea is that there's no โcorrectโ way for the brain to work. Instead, there is a wide range of ways that people perceive and respond to the world, and these differences are to be embraced and encouraged.
Hospitality is a very busy, hectic sector and particularly if you work backend in the kitchen. So for someone who may have challenges, and may not even know they are neurodiverse, Nadine suggests what can they do and how can they recognise this.
British soprano Nadine Benjamin recently made her Royal Opera House debut in 'A new dark age' and her Glyndebourne Festival Opera debut in the title-role 'Luisa Miller'. At English National Opera Nadineโs roles have included Clara Porgy & Bess and Mimi.
Nadine was made an MBE in the 2021 Queenโs Birthday Honours for her work as a soprano and the Founder of Everybody Can! - a mentoring, concert series and professional development programme for creatives. Nadine is currently doing an Executive Arts Innovation MBA with the Global Leaders Institute where she is focussed on the financial sustainability of artists over 35 to retirement.
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Compassion Fatigue a type of burnout that occurs when we experience prolonged exposure to the suffering and trauma of others.
This weekโs episode is from our guest host series. Hulya interviews...Hulya is a Burnt Chef Project Ambassador and has over 20 years hospitality experience as a professional chef, teacher, mentor, apprenticeship leader, business owner, consultant and coach. Hulya has joined The Burnt Chef Journal as a guest host to launch her own mini-series focussed on speaking with guests who can delve deeper into mental health and wellbeing.
๐๐๐น๐๐ฎโ๐ ๐ด๐๐ฒ๐๐ ๐๐ต๐ถ๐ ๐๐ฒ๐ฒ๐ธ ๐ถ๐ ๐๐ฒ๐ป๐ป๐ถ๐ฒ ๐ฅ๐ฎ๐ถ๐ป๐ฑ๐น๐ฒ.
Jennie is a qualified counsellor, wellbeing, and mindfulness coach, with an expertise in addiction and trauma and she is passionate about reconnecting and resetting our wellbeing and mental health.
Her purpose and mission is: โEverything, and anything to do with mental health.โ
If that wasnโt enough, Jennie also spent 11 years working in the hospitality sector, in professional kitchens, pubs, corporate events, and wedding venues.
Jennie is currently developing workshops for young people โWellness Tools for Life" with an ethos to help the younger generation with skills, techniques and ways to develop emotional intelligence.
All the things weโd wished we had been taught when we were younger.
You can find Jenny on:
Instagram and Facebook: @Jenniferraindletherapy
Website: www.wellnesstoolsforlife.co.uk
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In this episode, Dr Reiner Kraft discusses the importance of becoming more aware of both the mind and the body to increase body awareness. He explains this as a foundational principle for making upgrades to both the mind and the body, emphasizing that limited awareness keeps people trapped in their thought activity without reflection. This lack of awareness, he suggests, is a significant barrier for many people, limiting their ability to recognise and address the imbalance between their mental and physical states. By becoming more aware, people can begin to observe and manage their thoughts and physical sensations more effectively, leading to better overall health and well-being.
Reiner is a seasoned technology leader, engineer, scientist, technical advisor, trainer, executive leadership, micronutrients expert, human potential coach, and teacher who shares transformative principles of presence, mind-management, and biohacking using the latest science of epigenetics. โ
During his tech career, he spent 20 years in the Silicon Valley and the past 6 years in Berlin, Germany, working for top high-tech companies (e.g., IBM Research, Yahoo, Zalando) and startups while exploring novel approaches to leadership and new work methodologies to build purposeful and impactful organizations. โ
He is considered a top innovator with more than 120 U.S. patents, making him one of the most prolific inventors in Silicon Valley. Both IBM Research and Yahoo recognized him as a Master Inventor. The prestigious MIT Technology Review (TR 100) in 2003 also nominated him as a top innovator under the age of 30 to shape the world.
Thank you Dr Reiner Kraft for sharing this with us - we hope you all find this episode insightful. Find out more here: https://www.themindfulleader.net/
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TW: Gun Violence
This week on The Burnt Chef Journal we are joined by Fabian Martinez from Wisconsin, who shares his very unique story of being impacted by a shooting within the restaurant he worked.Fabian talks about how this has affected his overall mental health, and the steps he has taken to try and recover from this horrendous event.This is a sensitive topic, so if you feel comfortable listening to this episode, please feel free.We are so proud of Fabian for sharing this with us.If you need support, or you would like someone to talk to, we have a list of worldwide support numbers available to you here.If you enjoy our podcast and would like to hear more, please do follow us for latest episodes and rate us which will allow other people to find this great stigma burning content. โญ
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Kris Hall, Michelle Righini and Adam Simmonds discuss drug misuse in hospitality - the openness in which drugs are used to excess, the acceptance, the โrock and rollโ image of the chef and the dangerous culture that these attitudes over time has created.
Adam recently shared his own experiences of drug addiction on Shellโs podcast We Recover Loudly and it became the most downloaded episode of season one, hitting home the importance of sharing our stories as they help others who may be suffering in silence.
Shell also highlights ways we can support team members who are in trouble, linking to the excellent work she currently does with The Burnt Chef Project as well as announcing her new training modules you can now book on alcohol and drug addiction safeguarding through The Burnt Chef Project.
Originally recorded live on LinkedIn on Wednesday 1st November.
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The much anticipated episode of The Burnt Chef Journal is out now!
Joining Founder, Kris Hall, is Dr Sarah Gilchrist FBASES.
Dr Sarah Gilchrist FBASES, spent over 20 years working in the high performance sport industry, latterly as a Technical Lead for the UK Sports Institute (formerly the English Institute of Sport) and Senior Physiologist with British Rowing. Her doctorate specialised in sleep and athletic performance and she now provides consultancy on a range of performance areas, particularly relating to sleep health, through her own consultancy, Gilchrist Performance. She is on the Advisory Board for the Sleep Charity, a fellow of the British Association of Sport and Exercise Sciences and is High Performance Sport Accredited.
This conversation covered the importance and accessibility of naps, and why sleep is much needed for our cognitive system.
Let us know if you found this topic insightful!
References for conversation: Why sleep matters โ the economic costs of insufficient sleep: A cross-country comparative analysis | RAND The Sleep Charity & National Sleep Helpline 03303 530 541 Home - Teen Sleep Hub Sleepio or Sleepstation โ CBTi NHS: Insomnia NHS: Obstructive Sleep Apnoea Royal College of General Practitioners Mind Mental Health First Aid England
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This episode of The Burnt Chef Journal was recorded live at Commercial Kitchen when Kris Hall was joined by Anna Haugh.
Anna started her career at Derry Clarke's Dublin restaurant and has since worked for Gualtiero Marchesi, Shane Osborn, and Phil Howard.
Anna has also become a familiar face on television, having acted as a guest judge on Gordon Ramsay's Hells Kitchen, starred as part of the relaunch of Ready, Steady, Cook, and also a regular on Saturday Kitchen. In 2022, Anna made her debut as a judge on Masterchef: The Professionals. We hope you enjoy this extra special episode! -
Joining Kris Hall this week is James Sharman. James reached out to us with an interesting proposal, discussing how we start to address the resource crisis in hospitality.James is an English Chef & Economist and owns three restaurants in Asia. His time in economics has unearthed an alternative explanation for the global staff shortage plaguing hospitality, and he is certain that this information has been influencing the lives of every wage earning worker for years. James implemented an unconventional solution as a response to this problem for a year in one of his restaurants & experienced extraordinarily good results. We would love to hear any questions you have following this episode.
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This episode of The Burnt Chef Journal was recorded live at Commercial Kitchen when Kris Hall was joined by Chef Tom Shepherd.Tom was born in Sutton Coldfield, Birmingham and trained locally. His work experience includes time as Development Chef at 2 Michelin Star Sat Bains in Nottingham, prior to that he was Sous Chef to Michael Wignall at Surreyโs 2 Michelin Star restaurant, The Latymer and Head Chef at Birminghamโs 1 Michelin Star restaurant, Adamโs. After winning an Acorn Award in 2018, he went on to open his own restaurant, Upstairs by Tom Shepherd, in Lichfield in 2021 and was awarded a Michelin Star just four months after opening. This represents the first Michelin star for Staffordshire.In 2023, Tom represented the Central Region on the BBCโs Great British Menu. He went on to win the main course round and cooked at the Banquet where he served his infamous take on Desperate Danโs Cow Pie. The Pie was inspired by Tomโs childhood favourite cartoon, Desperate Dan, illustrated by Dudley D. Watkins who studied at Nottinghamโs School of Art.
We hope you enjoy this episode!
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This week we're bringing you an extra special episode, as we share the interview we hosted with Hannah Walters on World Mental Health Day.
Hannah Walters, star of Boiling Point, and Kris Hall talk about World Mental Health day and touch upon the topics within series.
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We have just hit 100,000 downloads on The Burnt Chef Journal podcast, and perfect timing so, as we release our latest episode with Boiling Point Director and Producer, Philip Barantini!
After 20 years of being in front of the camera, as well as working in hospitality, Philip Barantini transitioned into directing in the late 2010s - making his first short film with the award winning 'Seconds Out'. He then followed up working with the BIFA nominated short film 'Boiling Point', starring Stephen Graham, which was then adapted into the hotly anticipated, BBC1 drama series.
Philip is a fantastic individual and incredible human being, who is refreshingly honest as he shares with us his own experiences of working in hospitality.
We hope you enjoy this week's episode!
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The Institute of Hospitality hosted an open networking event where Kris Hall, The Burnt Chef Project Founder & CEO, alongside his guest Scot Turner, Managing Director of Auden Hospitality, held a conversation about 'Uncovering the Secrets of Great Retention'.
If you want to see what workplaces should really be looking at when it comes down to retention, then this is a great episode for you.
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We asked you to get involved with an extra special episode of The Burnt Chef Journal Podcast - ๐๐ฎ๐น๐ธ๐ถ๐ป๐ด ๐ฎ๐น๐น ๐๐ต๐ถ๐ป๐ด๐ ๐น๐ฒ๐ฎ๐ฑ๐ฒ๐ฟ๐๐ต๐ถ๐ฝ, ๐ต๐ผ๐๐ฝ๐ถ๐๐ฎ๐น๐ถ๐๐, ๐ฎ๐ป๐ฑ ๐บ๐ฒ๐ป๐๐ฎ๐น ๐ต๐ฒ๐ฎ๐น๐๐ต.๐๐ผ๐ถ๐ป๐ถ๐ป๐ด ๐๐๐ฟ๐ป๐ ๐๐ต๐ฒ๐ณ ๐๐ผ๐๐ป๐ฑ๐ฒ๐ฟ, ๐๐ฟ๐ถ๐ ๐๐ฎ๐น๐น, ๐๐ฒ ๐ต๐ฎ๐๐ฒ:
๐ฆ๐ฐ๐ผ๐ ๐ง๐๐ฟ๐ป๐ฒ๐ฟ - Founder of Auden Hospitality๐ ๐ถ๐ฐ๐ต๐ฒ๐น๐น๐ฒ ๐ ๐ผ๐ฟ๐ฒ๐ป๐ผ - Founder of QAB Leadership Ltd๐๐ฎ๐ฟ๐ฎ ๐ก๐ผ๐ฟ๐บ๐ฎ๐ป - A passionate cook from Ibiza, and founder of Euphoria.๐๐ถ๐บ ๐ง๐ฎ๐๐น๐ผ๐ฟ - Founder and CEO of Benchmark Sixty Restaurant Services.
You don't want to miss this!
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Another episode from the archives, of when Kris Hall was joined by Christopher Follari, former Global Director of Culinary for Sodexo, and now Culinary Director for Good Eating Company (US) and has since become a US based Ambassador for The Burnt Chef Project.
Christopher has worked in hospitality since the age of 15, starting off as a busboy and dishwasher. Over the years he has held positions from Executive Chef to Global Director of Culinary. During this time, he has had his share of challenges with burnout due to the daily stress and everything that comes with the pressure of leading culinary teams. One of the keys to overcoming these challenges has been a healthy lifestyle which includes healthy eating, exercise, the elimination of alcohol and staying connected with like minded people.
A conversation with some insights you may find interesting!
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On 10th April 2023, The Burnt Chef Founder, Kris Hall joined Ambassador Jim Taylor in a 'fire side' chat about recruitment, mental health and retention at the Restaurants Canada Show.
Enjoy this extra special episode, recorded live from the show.
- Visa fler