8ighty 6ix

From Going Vegan to Restaurant Ownership | Richard Glenn’s Journey

What makes someone completely change the way they eat—and eventually turn that journey into something bigger? 🌱👨🏾‍🍳

In this episode of 8ighty 6ix, I sit down with Richard Glenn to talk about his journey through veganism, the restaurant industry, entrepreneurship, and the experiences that shaped the direction of his career.

Richard breaks down what made him become vegan, how that decision changed his relationship with food, and how he eventually found his way into the restaurant business.

But this conversation goes beyond food.

Richard and I also go back to our time working together, so we get into some of the experiences we shared, what the industry looked like for us at that point in our careers, and how much both of our paths have evolved since then.

We get into:

• What pushed Richard to become vegan

• How veganism changed the way he viewed food

• His journey into the restaurant business

• The realities of restaurant ownership and entrepreneurship

• How Richard and I originally crossed paths

• Stories from our time working together

• Career growth and finding your own lane

• Betting on yourself in the hospitality industry

• How your relationship with food can evolve over time

• Building something that represents who you are

Sometimes your career doesn’t follow the path you originally imagined. One decision, one opportunity, or even changing the way you live can completely shift where you end up.

That’s what makes Richard’s story worth hearing.

🎧 Season 2 of 8ighty 6ix — available on Spotify, Apple Podcasts and YouTube.

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👨🏾‍🍳 @_chefvernjr

#8ighty6ix #RestaurantIndustry #VeganChef #VeganFood #RestaurantOwner #HospitalityIndustry #ChefLife #KitchenCulture #Entrepreneurship

You Can’t Turn the Chef Brain Off | What Chefs Notice When Dining Out

What happens when a chef goes out to eat? You notice EVERYTHING. 😂

In this episode of 8ighty 6ix, I break down what I look for when dining at restaurants—from FOH service and cleanliness to the atmosphere, restaurant noise, ticket times, and how the staff moves.

And if there’s an open kitchen? Yeah… I’m definitely watching the line. 👀👨🏾‍🍳

But it’s not about looking for problems. I genuinely love trying new restaurants, different cuisines, and new food experiences. After years in the restaurant industry, you just learn to see restaurants differently.

We get into:

• What I notice before the food even arrives

• Cleanliness—including the spots people forget about 👀

• How servers move and interact with guests

• “Restaurant loud” vs. just TOO loud

• Watching BOH and kitchen flow

• Knowing when ticket times start getting questionable 😂

• Why chefs still love discovering new food despite analyzing everything

Once kitchen culture becomes part of you, even your night off can turn into a restaurant evaluation. 😂

🎧 Season 2 of 8ighty 6ix — available on Spotify and YouTube.

📲 @__8ighty6ix
👨🏾‍🍳 @_chefvernjr

#8ighty6ix #RestaurantIndustry #KitchenCulture #ChefLife #BOHLife

🎙️ Season 2 of 8ighty 6ix continues!

In this episode, I'm joined by one of my closest friends in the culinary world, Chef Tim Joyner Matz. We met in culinary school, but our careers took different paths after graduation.

Tim took a leap of faith by moving to New Orleans, where he immersed himself in one of America's most respected food cities. Along the way, he worked alongside legendary classical chefs, became a James Beard Award nominee, and built a reputation as a professional baker and master bread maker.

We talk about what it takes to dedicate your life to the craft, the discipline behind classical cooking, and why mastering bread is an art form all its own.

• Our culinary school memories
• Why Chef Tim chose New Orleans
• Learning from elite classical chefs
• Becoming a James Beard Award nominee
• The art and science of bread making
• Life as a professional baker
• Passion vs. paycheck in the restaurant industry
• Advice for aspiring chefs

Whether you're a chef, baker, culinary student, or someone who simply loves food, this conversation is packed with inspiration and insight from someone who has dedicated his life to the craft.

🎧 Listen now on Spotify, Apple Podcasts, and YouTube.

Follow:
📲 @__8ighty6ix
👨🏾‍🍳 @_chefvernjr

In this episode:

🎙️ Season 2, Episode 1 | 8ighty 6ix

Season 2 of 8ighty 6ix is officially here!

We kick off the new season by diving into one of the biggest moments that can shake a restaurant—when upper management gets fired.

A manager leaving doesn't just affect one office. It changes the entire restaurant industry workplace. From rumors spreading through the kitchen to shifts in morale, new opportunities, uncertainty, and leadership changes, we break down the domino effect that impacts everyone from BOH to FOH.

In this Season 2 Premiere, we discuss:

• What happens when a manager gets fired
• The ripple effect on kitchen culture
• How leadership changes morale and performance
• Promotions, opportunities, and stepping into bigger roles
• Why one decision can change an entire restaurant

Whether you're a chef, line cook, server, bartender, manager, or simply love the food industry, you've probably experienced a leadership change that affected everyone.

Season 2 is here, and we're bringing even more real conversations, bigger topics, and authentic stories from the people who keep the hospitality world moving.

🎧 New episodes every week on Spotify, Apple Podcasts, and YouTube.

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👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr

In the Season 1 finale of 8ighty 6ix, we reflect on the growth, conversations, and journey that built this podcast from the ground up.

From discussions about the restaurant industry, kitchen culture, chef life, leadership, and hospitality, Season 1 became more than just a podcast—it became a real space for honest conversations about the food industry.

In this episode, we talk about:

• The start of 8ighty 6ix
• Personal and professional growth throughout the season
• Lessons learned from the conversations and guests
• The vision moving forward into Season 2
• Why we’re taking a short hiatus before returning bigger and better

This season was built for everyone who’s lived the grind of chef life and understands the reality behind hospitality.

Season 1 may be ending… but this is only the beginning.

🎧 Available now on Spotify, Apple Podcasts, and YouTube
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👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr

#8ighty6ix #RestaurantIndustry #KitchenCulture #ChefLife #BOHLife

In this episode of 8ighty 6ix, we dive into one of the most stressful moments in the restaurant industry—the day the health inspector walks in.

From the tension before the inspection to the aftermath once the score is posted, we talk about how preparation, leadership, and overall kitchen culture can completely impact the outcome.

This episode covers:

• The pressure of health inspections in the food industry
• How your team affects your score
• The importance of systems, cleanliness, and accountability
• The difference between prepared kitchens and chaotic ones
• What that day reveals about leadership and operations

In real chef life, a health inspection doesn’t just test cleanliness—it tests communication, discipline, and the strength of your team.

If you’ve ever worked in a restaurant, you already know… that day can change the entire mood of the kitchen.

🎧 Available now on Spotify, Apple Podcasts, and YouTube
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In this episode of 8ighty 6ix, we break down one of the biggest misconceptions in the restaurant industry and kitchen culture—the difference between flavor and seasoning.

A lot of people use the terms interchangeably, but they’re completely different.

We talk about:

• Why flavor and seasoning are not the same
• How seasoning is used to enhance food, not overpower it
• Why salt is an enhancer—not a seasoning by itself
• The importance of balance in cooking and chef life
• How understanding flavor changes the way you cook

This episode dives into the fundamentals that separate simply cooking food from truly understanding it in the food industry.

Whether you’re a chef, line cook, foodie, or someone passionate about cooking, this conversation will change the way you think about food.

🎧 Available now on Spotify, Apple Podcasts, and YouTube
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👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr

In this episode of 8ighty 6ix, we break down the real conversation around salary vs hourly pay in the restaurant and hospitality industry—and why a promotion doesn’t always mean an upgrade.

From longer hours and added responsibility to shifts in work-life balance, stepping into a salaried role can change more than just your title.

We get into:

• The true difference between hourly and salary positions
• When a promotion can actually feel like a demotion
• How new roles shift expectations and responsibilities
• The impact on quality of life and work-life balance
• What to consider before making the move in your career

This episode offers real perspective for anyone navigating growth, leadership, and compensation in the restaurant industry.

🎧 Available now on Spotify, Apple Podcasts, and YouTube
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👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr

In this episode of 8ighty 6ix, I sit down with Todd Falter to talk about his journey through the hospitality industry—starting in the bowling department at Brunswick and working his way up to becoming a General Manager.

We dive into:

• The work ethic that helped him grow
• The realities and pressure of leadership
• What it takes to manage teams and operations
• And why sometimes taking a step back is necessary for long-term success

This conversation highlights growth, humility, and the importance of understanding your path in hospitality leadership and the restaurant industry.

If you’ve ever stepped into management or questioned your next move, this episode offers real perspective.

🎧 New episodes weekly
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If you want, I can also:

• Create a strong YouTube title + thumbnail text
• Write a short IG promo caption
• Or make a more story-driven description 🔥

Got it — here’s the updated, polished podcast description with that added in:

In this episode of 8ighty 6ix, I sit down with Todd Falter to talk about his journey through the hospitality industry—starting at Dunkin’ Donuts, moving into the bowling department at Brunswick, and eventually becoming a General Manager.

We dive into:

• The work ethic that shaped his career from the beginning
• The transition through different roles in hospitality
• The realities and pressure of leadership and management
• And why sometimes taking a step back is the best move for long-term growth

This conversation is about progression, humility, and understanding your path in hospitality leadership and the restaurant industry.

If you’ve ever worked your way up or questioned your next step, this episode will resonate.

🎧 New episodes weekly
📲 Follow @__8ighty6ix
👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr

he started ar dunkin donutsFrom Dunkin’ to GM | Work Ethic, Leadership & Knowing When to Step Back w/ Todd Falter

In this episode of 8ighty 6ix, I sit down with Chef Bill York to talk about his journey through the restaurant industry—from Seattle kitchens to hospital food service, and from Front of House to Back of House leadership.

We get into:

• His experience working in Seattle’s food scene
• The realities of working in a hospital kitchen
• Transitioning from FOH management to BOH
• The differences in leadership, pressure, and kitchen culture
• Answering real foodie questions and industry insights

This conversation covers growth, perspective, and what it really takes to navigate different roles in the hospitality industry.

If you’ve ever worked FOH, BOH, or considered making that switch, this episode will give you real insight.

🎧 Available now on Spotify, Apple Podcasts, and YouTube
📲 Follow @__8ighty6ix
👨🏾‍🍳 Follow Chef Vern Jr @_chefvern