8ighty 6ix

Brunch isn’t just another shift — it’s one of the most demanding services in the restaurant industry.In this episode of 8ighty 6ix, we break down what really goes into brunch service, from early mornings and menu changeovers to the higher expectations that come with every plate.Brunch requires a specific skillset — speed, timing, precision, and consistency — all while handling high volume and guests who expect everything to be perfect.We dive into:The challenge of menu changeoversWhy brunch has higher expectationsThe reality of early morning kitchen lifeThe skillset it takes to succeed in brunch serviceIf you’ve ever worked brunch, you know it’s not for everyone.🎧 Available now on Spotify, Apple Podcasts, and YouTube📲 Follow @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr

In this episode of 8ighty 6ix, we dive into what it’s really like working in a hospital kitchen. While many people assume hospital food lacks creativity or quality, the reality is often very different.

We talk about the quality of life that comes with hospital culinary work, the standards behind the food being served, and the level of experience and professionalism you’re surrounded by in that environment. From structure and consistency to the unique mission of feeding patients, staff, and visitors, hospital kitchens bring a different perspective to kitchen culture in the restaurant industry.

If you’ve ever been curious about culinary careers outside traditional restaurants, this conversation offers insight into an often overlooked part of the hospitality industry.

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

In this episode of 8ighty 6ix, I sit down with Joshua Harvey — also known as Chef Vinci — producer, chef, comedian, and actor.

We take it back to where it all started: meeting at the Hilton Atlanta and working together inside Trader Vic’s, navigating hotel kitchens, restaurant culture, and the grind that shapes young chefs.

This conversation dives into:

• The kitchens that built us

• Growth in leadership and identity

• How our cooking styles evolved over time

• The reality and dark side of kitchen culture

• Expanding beyond the line into new creative paths

From hospitality to personal evolution, this episode reflects on friendship, resilience, and what it really takes to grow in the restaurant industry.

If you’ve ever worked in hotels, restaurants, or experienced the intensity of kitchen life, this one will resonate.

🎧 New episodes weekly.
📲 Follow on Instagram: @__8ighty6ix
👨🏾‍🍳 Follow Chef Vern Jr: @_chefvernjr

Welcome to 8ighty 6ix — where we talk about what stays, what goes, and what it really takes to last.

Why do chefs bounce around so much?

In the restaurant industry, it’s normal to see chefs move from kitchen to kitchen. But is it lack of loyalty… or survival?

In this episode of 8ighty 6ix, we break down why so many professionals in kitchen culture switch restaurants — burnout, toxic environments, better pay, growth opportunities, or just chasing something better in their culinary career.

Sometimes it’s about leveling up.
Sometimes it’s about protecting your peace.

If you’ve ever updated your resume after a brutal service, this one’s for you.

🎧 Tap into the hospitality podcast that talks real chef life, restaurant life, and career growth.

📲 @__8ighty6ix
👨🏾‍🍳 @_chefvernjr

Front of House vs Back of House.
It’s a battle that’s been going on in restaurants forever.

In this episode of 8ighty 6ix, we break down the ongoing FOH vs BOH divide—where it started, why it still exists, and how miscommunication, pressure, and misunderstanding keep the cycle alive.

From tipped vs hourly pay to guest-facing stress vs kitchen chaos, this conversation looks at both sides of the line and how each role carries weight the other doesn’t always see. More importantly, we talk about what actually happens when FOH and BOH stop competing and start working together.

If you’ve ever felt unappreciated on either side of the house, this episode will hit home.

🎧 In This Episode:

• Why FOH and BOH clash

• The biggest misunderstandings on both sides

• Pay structure and pressure points

• What changes when the house operates as one team

📲 Follow on Instagram: @__8ighty6ix
👨🏾‍🍳 Follow Chef Vern Jr on IG & TikTok: @_chefvernjr

👍 Like, comment, and subscribe for weekly 8ighty 6ix episodes
🎙️ Available now on Spotify, Apple Podcasts, and YouTube

Every kitchen has a vibe—and you feel it the second you walk in.

In this episode of 8ighty 6ix, we break down kitchen dynamics: the unspoken rules, the personalities, the tension, and the chemistry that can either make a service smooth or turn it into chaos.

From leadership styles and communication to ego, pressure, and trust, this conversation dives into what’s really happening behind the line—and why the dynamic of a kitchen matters just as much as the food.

If you’ve ever walked into a kitchen and immediately thought, “Yeah… this ain’t it,” this episode will hit home.

 Available now on Spotify & Apple Podcasts

 Watch the full episode on YouTube

 Tell me—what makes or breaks a kitchen for YOU?

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 Like, comment, and subscribe for weekly 8ighty 6ix episodes

New Episode Out Now 

In this episode of 8ighty 6ix, I’m talking about working in a steakhouse—from my experiences at Longhorn Steakhouse to Ruth’s Chris and everything in between.

Different logos. Different price points.

But sometimes it feels like this… 

Steakhouses pointing at each other like the Spider-Man meme.

The truth is, steakhouses are all the same—but different.

Same pressure. Same standards. Same expectations.

Just executed at different levels.

If you’ve worked a grill, manned a broiler, or survived a busy steak night, this one’s for you.

 Available now on Spotify, Apple Podcast & wherever you listen

 Watch the full episode on YouTube

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RE-Uploaded

In this episode of 8ighty 6ix, we break down the real differences between hotels, restaurants, and country clubs and what each environment truly offers chefs and hospitality professionals.

This episode gives you an honest look at which path makes the most sense depending on where you are in your career.

If you’re trying to decide your next move—or wondering if there’s a better fit out there—this conversation is for you.

 Follow on Instagram: @__8ighty6ix

 Rate & review the show

 Subscribe for weekly 8ighty 6ix episodes

In this episode of 8ighty 6ix, we break down the real differences between hotels, restaurants, and country clubs and what each environment truly offers chefs and hospitality professionals.

This episode gives you an honest look at which path makes the most sense depending on where you are in your career.

If you’re trying to decide your next move—or wondering if there’s a better fit out there—this conversation is for you.

 Follow on Instagram: @__8ighty6ix

 Rate & review the show

 Subscribe for weekly 8ighty 6ix episodes

This episode is for anyone who’s ever worked hospitality and said, “Yeah… people have no idea what this job is really like.”

I’m joined by Chantz Jackson, a Housekeeping Manager at a 600-room hotel, and we get into everything — from our college days and being part of NSMH, to the real challenges of working in hotels that nobody talks about.

We break down what it’s like managing a massive operation, leading teams, handling pressure, and dealing with the day-to-day realities that come with the hospitality industry. The highs, the stress, and the lessons that come with the grind.

And because this is 8ighty 6ix, we also jump into some classic foodie debates — soft vs hard shell tacos and the never-ending war of creamy vs crunchy peanut butter.

Real conversations. Real hospitality stories. Real opinions.

Tap in, laugh a little, and let us know where you stand in the comments.

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YouTube: Chef Vern Jr

Drop your hot takes below

New episodes every week