86'd: Straight Dialogue w/ Restaurant Leaders

86'd: Straight Dialogue w/ Restaurant Leaders

By Adam StaffordArtsFood
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86'd: Straight Dialogue w/ Restaurant Leaders episodes

  • Recipes for Recovery: Chef Paul Cressend Jr

    On the second installment of Recipes for Recovery, Asheville Chef Paul Cressend shares his recovery journey, talks about what led him to begin that journey, and discusses the part that he played in started a Ben's Friends chapter in Asheville.  If you're looking to find out more about Ben's Friends or AA or you're looking to get updates about the show, check out the links below.  Thanks for tuning in and keep coming back!!!

    • Ben's Friends - https://www.bensfriendshope.com/
    • Alcoholics Anonymous National Website - https://www.aa.org/

      • Looking for updates on the show?

      • Landing page - https://www.hospitality121.com/86d-straight-dialoque
      • Facebook - https://www.facebook.com/86dialogue
      • Instagram - @adamlangstonstafford
        • 45 min
      • Recipes for Recovery: Chef Jeremy Umanksy

        Chef, restaurateur, and best-selling cookbook author Jeremy Umansky shares some experience, strength, and hope through a discussion of his path to sobriety and how he has maintained that path in the tumultuous restaurant industry.  Jeremy discusses how his sobriety path and his culinary journey intertwine and shares insight from his own experience regarding how he has been able to hold strong to his sobriety during his 18+ years sober.  Additionally, Jeremy discusses how his program of recovery has enabled him to be a more effective spouse, father, and leader.  Thanks again to Jeremy for joining us on the show and stay tuned for more recovery-focused episodes in observance of National #recoverymonth.  

        58 min
      • Cut & Control Vs Invest & Grow w/ Jensen Cummings
        Fourth generation chef, consultant, and 'Best Served Podcast' host Jensen Cummings shares some very thought-provoking insights about the current state of the restaurant industry and discusses his thoughts on the drastic changes that are in needed in this industry. We talk about what we love about the industry and who the most important people are, the unsung heroes. Find out more about Jensen and his podcast at https://www.youtube.com/results?search_query=eighty6attrition (https://www.youtube.com/results?search_query=eighty6attrition). Thanks again for tuning in and make sure to subscribe to hear next week's episode.
        52 min
      • Sweat the TECH-nique: Jerry Abiog
        On the first installment of 'Sweat the TECH-nique', Jerry Abiog of Standard Insights tell us about the online ordering platform he and his team have designed to faciliate data-driven ordering from the operator's side and a personalized dining experience from the guest's side. Jerry's platform, IOrder, not only enables a safer, contact-less ordering process for both guests and staff but also enables food and drink recommendations based on prior guest preferences and ideal food pairings. Find out more about IOrder over at https://calendly.com/standardinsights/ai-driven-digital-menus?month=2020-08 (https://calendly.com/standardinsights/ai-driven-digital-menus?month=2020-08) and don't forget to subscribe to hear more upcoming episodes of '86'd'. Thanks for tuning in!
        26 min
      • From Dublin to D. C. w/ Chef Declan Horgan
        Classically trained, Irish-born Chef Declan Horgan shares the insights and hard-learned from 20+ years leading top tier kitchens the Emerald Isle to America's capitol. Declan discusses his beginnings as an integral member of a Michelin-starred kitchen at the age of 19 and tells us about the extensive list of new projects that he is currently involved with. Find out more about Declan at http://www.chefdeclanhorgan.com or follow him by his Instagram handle @declan76.
        Also, make sure to subscribe to hear the episodes of the coming weeks over at http://www.hospitality121.com/86d-straight-dialoque or on Apple Podcasts, Stitcher, Google Podcasts, and Spotify. Thanks for tuning in!!
        45 min
      • From Ponzu to Patisserie w/ Chef Curtis Cameron
        From his years as a chef that focused on Japanese style cooking and sushi preparation to his experience as an Executive Pastry Chef, Curtis Cameron has learned a great deal about level-headed leadership, comportment, and commitment. In this episode, he shares those lessons as well as the pivots he is seeing among colleagues on the West Coast and offers a few words of wisdom to the up-and-coming chefs and hospitality professionals out there.
        To learn more about Curtis, head over to his LinkedIn profile at https://www.linkedin.com/in/ccpastry/ (https://www.linkedin.com/in/ccpastry/) or check him out on Instagram at @_curtiscameron_ and don't forget to check out the '86'd' Youtube channel at eighty6attrition. Thanks for tuning in and made sure to circle back next week!
        51 min
      • Survive Then Thrive w/ Steve Frabitore
        On the latest episode of '86'd: Straight Dialogue w/ Restaurant Leaders', Tupelo Honey Cafe CEO Steve Frabitore talks about the importance of decive decision-making and self-sacrifice at the executive level amidst current guidelines and restrictions and how to overcome challenges in the transition from the frontlines into management. Check it out in the link below or on Spotify, Apple Podcasts, and Stitcher and don't forget to subscribe to hear next week's episode! To learn more about Steve and his fantastic, expansive team, hope over to http://www.tupelohoneycafe.com! Thanks for tuning in!
        36 min
      • Bonus Episode: The View from Montreal w/ Chris Wells
        Restaurant Consultant and Piecemeal CEO Chris Wells tells us about how things are currently looking from the restaurateur and guest side of things in the, until very recently, vibrant restaurant scene of Montreal. He shares how Quebecois chefs and operators are pivoting and remaining resilient amidst the current times and tells us about the project he has been developing for the past several months, http://www.piecemeal.io.
        27 min
      • Il Ritorno de Il Fiorista w/ Chef Garrison Price
        Through leadership positions in the kitchens of Chef Jean-Georges Vongrichten and several prominent NYC chefs, Garrison learned a great deal about how to withstand the long hours and intense schedule that accompanies the executive chef role. In this episode, he discusses those lessons and shares his thoughts on the reopening his new concept, 'Il Fiorista', a seasonally-focused, Italian-inspired restaurant that celebrates the culinary uses of edible flowers. Join us for this great conversation and check out more of Chef Garrison's culinary exploits at http://www.ilfioristanyc.com.
        33 min
      • The Full Monte w/ Monte Silva
        From Wolfgang Puck's restaurants to some of Music City's most profitable establishments, Monte has led many teams in many different environments. In this episode, he shares some the of lessons he's learned along the way regarding how to spot burnout and how to maintain a healthy synergy between work and home. He also shares some uplifting insight regarding moving forward and tells us about the project he is currently working on. Enjoy!
        41 min

      About 86'd: Straight Dialogue w/ Restaurant Leaders

      From the publisher's feed

      We're talking to restaurant leaders from across the country to provide insight, perspective, and maybe even a few solutions to some of the many problems that we've all encountered as members of an…