86'd: Straight Dialogue w/ Restaurant Leaders

After a short holiday break, I'm back talking with Jordan Mellul of Qwick about how this platform is pairing restaurant operators and event planners with hospitality talent throughout their respective cities while affording chefs, servers, and support staff the opportunity to experience the several different venues and choose where they might like to sign on full time.  We also discuss the long-term effects that this platform could have on the generally acceptable wages of restaurant and hospitality industry employees.  Learn more about Qwick here and don't forget to listen to subscribe to hear the guests and announcements of the coming weeks!

Chris Washa of Galley Solutions discusses his path through the restaurant industry, his journey of mental healing, and the ways in which Galley is addressing current physical and psychological needs of restaurant industry workers and operators.  Check out the dialogue and check out the 2020 Resilient summit to hear about all of their awesome efforts in the link below.

Cleveland Family Meal founder and seasoned Chef Vinnie Cimino discusses his efforts to support the out of work restaurant industry workers of Cleveland and shares his thoughts about the direction that the industry is heading.  

Below is a link to the home page for his organization as well as links to the organizations that we have become familiar with during the production of the show that I encourage anyone who feels compelled to do so to show their support for!

Big thank you to Vinnie (IG @zombie4food) as well as Ryan Matthew (IG @chip_da_dipper) for providing permission for use of his artwork for promotion purposes!

Founder of CHOW and long-time Denver Chef John Hinman discusses his sobriety story and his culinary journey and how those two intertwined.  John also discusses the efforts of he and his team to support the network of restaurant industry workers  and his team's mission to nourish the lives of those people both in and out of the dining rooms and kitchens where we spend most of our time.  Check out CHOW  and the other awesome organizations that we have become familiar with over the past several months in the links below and make sure to subscribe to hear next week's guest!

Chef, consultant, instructor, and Restauranttopia podcast co-host Anthony Hamilton shares his thoughts on how to spot burnout in ourselves and others and how to take very intentional steps to avoid the detrimental effects that accompany burnout.   In doing so, Anthony discusses the importance of investing time in developing strong relationships with co-workers in order to help them avoid the pitfalls and perils that contribute to the revolving door within the restaurant industry.  Thanks again to Anthony and to all those tuning in.  

If you feel compelled to do so, I would encourage any listeners out there to show support to the following organizations via their websites:

Additionally, I would encourage you to subscribe to the show and if you wanted to show support to the show, you can do so at the following link with assurance that 75% of donations that go directly to the show go out to the above organizations while 25% go to the continuation of 86'd.  Thanks and see you next week!

Chef and peer recovery specialist Melinda Dorn shares her culinary journey, her sobriety journey, and her thoughts on the importance of creating and nurturing a psychologically safe environment in restaurant kitchens.

Crushed Culinary Cleveland continues with this dialogue w/ Cleveland chef and restaurateur Jill Vedaa who discusses the many obstacles she had to overcome as a chef in the male-dominated restaurant industry of the past, the much needed cultural changes that recognize the threats to mental health within the restaurant industry, and the lengths that she and her team have gone to in order to make her staff and guests feel physically and psychologically safe during reopening.  

On this addition to the audio side of 'Crushed Culinary Cleveland', I talk with dyed-in-the-wool Clevelander and Elyria Country Club Executive Chef Lloyd Foust about everything from the flaws in restaurant industry culture to the methods he uses to support local Cleveland businesses and food service establishments.  Check out Lloyd's thoughts and follow him on Instagram with @chef_lloyd39 and make sure to check out the video side of this series as well if you've not yet at the show's Facebook page and the show's YouTube channel eighty6attrition.  Thanks for tuning in!!

NYC Chef Zia Shiekh shares his path recovery and the actions has taken since adopting sobriety to help others with similar struggles.  After experiencing job loss and a couple of nearly fatal accidents, Zia committed himself to sobriety and went on to found a non-profit called 'Restaurant After Hours' that is dedicated to providing hospitality industry professionals with mental health resources.  Tune in to hear more about his path and how he continues to maintain his sobriety today and check out the link below to support his awesome organization.  Also, don't forget to the show if you have not already so you don't miss a minute of the dialogue that I have with next week's guest.  

Restaurant After Hours

This is the first installment of the audio series done in conjunction with the video series 'Crushed Culinary' which focuses on the impact COVID has had on the Cleveland culinary scene.  Spice companies owners/operators Ben Bebenroth and Jess Edmonds discuss the severely challenging decisions they have had to make in order to support their business and keep their staff and guests safe.

Learn more about Jess, Ben, and Spice 

Check out the video series 'Crushed Culinary' at

Thanks again to Ben and Jess for sharing their thoughts and perspective and thanks to all those tuning in!