Chef Life Radio

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Kris Hall, the founder of the Burnt Chef Project, joins us to discuss his work in making the hospitality industry a safer and more sustainable place for everyone. Hear how the project makes a difference and learn what you can do to support their efforts.

"To understand that if something doesn't sit right with you, that's okay, and no one else can tell you otherwise. You've got to live with yourself. It's okay not to be okay"

Kris Hall is the founder of the Burnt Chef Project, a nonprofit social enterprise working to make the hospitality industry safer and more sustainable for everyone. Kris has worked in hospitality for over ten years and has seen firsthand the challenges that hospitality professionals face. 

The Burnt Chef Project offers free online training, support services, and independent business reviews to help hospitality professionals thrive.

This is Kriss Hall's story...

I'm Kris Hall, the founder of the Burnt Chef Project. Our goal is to make the hospitality industry a safer and more sustainable place for everyone to work in. We do this by challenging the stigma around mental health, raising awareness for mental health issues, and providing support services. 

The hospitality industry has been through a lot in the past year, but I believe this is a unique opportunity to address some of the systemic issues that have been holding us back for a long time. I'm encouraged by the chefs who are already making changes in their workplaces, and I hope we can continue to make progress in creating a healthier and more sustainable industry for everyone.

In this episode, you will learn the following:

1. The Burnt Chef Project's mission is to make the hospitality industry safer and more sustainable for everyone.

2. The impact of COVID-19 on the hospitality industry and the challenges faced by those working in it.

3. The importance of having clear core values in order to create a successful business.

Resources:

The Burnt Chef Project Surveys

Chapter Summaries:

1) Kris Hall is the founder of the burnt chef project. Chris got a t-shirt from the project. The money raised goes to a good cause. Chris often gets called out for being an overweight 60-year-old driving fast Ferraris. But he's not.

2) The Burnt Chef Project is a nonprofit social enterprise based in the UK and operating internationally. Its aim is to make the hospitality industry safer and more sustainable. It's been going on for about two years now. It challenges the stigma attached to mental health issues within hospitality as a result of high levels of stress and poor operational setup.

3) Covet put a lot of people out of work in the hospitality industry. But it's a unique time for the industry. The Burnt Chef Project was started because there were fewer people in the profession. People were leaving the industry at a much earlier age and had problems with their health.

4) Kris worked in some busy bars on the south coast of the UK in Costa del Bournemouth. He also worked in business consulting for the travel industry. He was a sales development guy for the mechanical engineering sector and worked in the large corporate insurance sector. About ten years ago, he fell into hospitality from a food wholesale supply point of view. And he was supplying some of the best Michelin Star restaurants on the south coast.

5) His new podcast talks about his core values and how they helped him overcome depression and self-harm. He also talks about the importance of having the well-being of the staff as a business. Core Value he would like to see more companies talk about their core values in their job applications. According to her, being transparent and honest is a core value that she also instills in her children. She believes in not being afraid to speak up and help other people enrich other people's lives and make a tangible change, even if no one thanks her for it.

6) The industry has a big conversation around work-life balance and mental health. Some high-profile chefs in the UK are making changes to their workplace practices. It's not if the culture or management style is wrong, but if the leadership treats people as unique individuals.

7) As a nonprofit director, he can't take any profits as a director, but he can take a small number of profits from the merchandise and training modules to address the skill gap shortage. He was 20 years old when he was working for a large insurance company, National Insurance Company, in the UK. Three of his oldest members of his team were 50 and 60 years old, waiting for retirement. And his youngest members were 1718.

8) Hospitality has a high turnover of staff and a low skill set with regard to management. Man, management, people, and communication. Four out of five people in hospitality have had a mental health issue during their career. One of the things that he was most proud of was creating a mentorship program for hourly associates who wanted to get into management. This whole idea about acting as opposed to talking is important.

9) The academy is a free app on Google and Android. It provides free modules on any subject related to the Bench Chef project. 

The project has reached 112 countries across the world. It's mainly funded by one person and supported by an entire industry. More modules are coming as soon as they can get enough revenue to expand his team. Kriss is working on a network of life coaches to help people find their way in the hospitality industry. 

Kris studied psychology and the Stanford Experiment. 

• I Got Your Back Project – Supporting Mental Health Awareness in the Hospitality Industry
• Home | Not 9 To 5 Organization
• Mental Health Survey | Chefs With Issues
• May | 2022 | Chefs With Issues
• Burnt Chef Academy App | Burnt Chef Project
• Free 24/7 Support Service | Burnt Chef Project
• Education | Burnt Chef Project
• The Burnt Chef Project | Hospitality Mental Health Awareness

Connect with me:

Instagram

Facebook

YouTube

Twitter

LinkedIn

Website

Loved this episode? Leave us a review and rating here.

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[00:00:00] Time check it's 30 minutes for service and it's time

for your line check. Welcome back to the show.

Agency

(noun) The capacity of an individual to actively and independently choose and to affect change; free will or self-determination.

https://sociologydictionary.org/agency/

[00:00:50] Checking your station & your head

[00:01:28] Stand Up Meeting - Taking to the crew about 'Agency'

[00:03:03] Acknowledgment

[00:03:29] Laura Brenkus

[00:05:54] Calling you on your shit

[00:07:05] You made a choice

[00:08:05] Deep Breath

[00:08:36] Chef Life Radio Creed

Realignment Media

On The Back Dock with Chef Maria Campbell

00:29 - Welcome to On the Dock with Maria Campbell

01:10 - How bad did it get during COVID?

05:28 - How are you actively engaged in self-care?

09:45 - What are you looking forward to?

10:30 - How does it feel to be Maria right now?

14:55 - On the Docks with Maria Campbell Outro

Free PDF Download: The New Kitchen Culture: bit.ly/cookswhocare

https://www.cookswhocareinspire.com/

https://www.youtube.com/channel/UC9wr7qH6UwyhQy2pI-Tn7Qg

https://www.instagram.com/cookswhocare/

Link to Member Site: www.chefliferadiocrew.com

Link to the mailing list: www.chefliferadio.com/signup

Maria Campbell, MBA is a Chef-by-trade is an established educator and a mentor who uses her determination and positivity to influence all who she works with. Through her role as a Partner and Productivity Specialist with One Degree Coaching, she provides guided leadership mastery to businesses of all types, helping them to reach their full potentials and achieve success. As the Founder and Executive Director of Cooks Who Care - a collective formed to serve as the Well-Being Concierge for the Food Industry - she drives much-needed change in the industry she loves, encouraging others to support the health of underpaid and underserved workers who run our country's kitchens and serve our meals.

Mentioned in this episode:

The Reluctant Book Marketer Podcast

Jody J. Sperling writes fiction. He's spent twenty years dreaming of the phone call from FSG, accepting his novel for publication, but after landing a literary agent in 2019 and failing to woo publishers, Jody's dream wilted. While he never quit writing and reading, by the end of 2021, he'd so completely lost track of his purpose that he'd amassed a portfolio of rental houses and was toying with starting a short-term rental business. Then he had a vision of all the people who, like him, had pursued their dream of publishing only to find themselves disillusioned and defeated. That's the day he decided to found THE RELUCTANT BOOK MARKETER, a podcast to help writers with their marketing mindset.

The Chef Life Brigade Community

Chef Life Radio

S2 – E2: Stress – What Stress? Chef Maria Campbell

Show notes

Maria Campbell is a chef and co-founder of Cooks Who Care, a Philly-based organization that supports the well-being of people working in all facets of the food & beverage industry. Driven by a desire to create change in the food industry, Maria and her husband, Chef Scott Campbell, started Cooks Who Care as a way to bring people together.

In this episode, Maria describes what keeps her going and why she’s so committed to helping her peers in the food business get ahead. You can help too. Learn what you can do to help Cooks Who Care spread its message and expand the reach of its community.

Timestamps:

0.00 - Introducing the Burnt Chef Project

01.01 - Welcome to Chef Life Radio

04:21 - Introducing chef Mary Campbell

05:28 - Chef Life Radio bumper

06:46 - Interview with Maria Campbell

10:19 - Corona madness

13:26 - You’re going down! The power of the internet

16:34 - Cooks Who Care

22:29 - Hiring industry veterans

24:03 - The new kitchen culture

31:23 - Does love play any part in our new kitchen culture?

34:30 - Takeaways from the conversation with Maria Campbell

35:54 - Chef Life Radio outro

Free PDF Download: The New Kitchen Culture: bit.ly/cookswhocare

https://www.cookswhocareinspire.com/

https://www.youtube.com/channel/UC9wr7qH6UwyhQy2pI-Tn7Qg

ttps://www.instagram.com/cookswhocare/

Link to Member Site: www.chefliferadiocrew.com

Link to the mailing list: www.chefliferadio.com/signup

Maria Campbell, MBA is a Chef-by-trade is an

established educator and a mentor who uses her determination and positivity to

influence all who she works with. Through her role as a Partner and

Productivity Specialist with One Degree Coaching, she provides guided

leadership mastery to businesses of all types, helping them to reach their full

potentials and achieve success. As the Founder and Executive Director of Cooks

Who Care - a collective formed to serve as the Well-Being Concierge for the

Food Industry - she drives much-needed change in the industry she loves,

encouraging others to support the health of underpaid and underserved workers

who run our country's kitchens and serve our meals.

The Great Reset

Episode #1 -Season 2 | 2021

Image courtesy of Rachel Elizabeth O'Shea

Introduction

Welcome Back

Questions

Station Identification

The Chef Life Crew

Tim Ferris FB Post

Chef James Shirley

FB Message from Katy

The problem as I see it

FB Post from CJ.

Calling out the problem.

What we can do about it.

Chef Jensen Cummings, Best Served Podcast

Who, Not How - By Dan Sullivan

Chef Life Radio in Season 2 is going to take a quick look back at the last year in order to chart our course forward. We'll take a moment to tip the toque to those who didn't make it to the other side with us. AND, we'll focus the rest of the time on skills and traits we take for granted because they come so easy for us.

Welcome to season two of Chef Life Radio.

We're going to be doing two shows a month for the next five months. And then we'll be spending the rest of the year recording interviews for your season three. I'm your host, Adam Lamb. And this is chef life radio, a monthly podcast dedicated to you - the culinary professional. We are focused on facilitating change in our current culinary career culture and giving you the tools to ensure your success in the kitchen and at home.

We at Chef Life Radio, believe that working in a kitchen should be demanding. It shouldn't have to be demeaning. It should be hard, just doesn't have to be harsh.

We believe that it's possible to have more solidarity and less, suck-it-up-sunshine, more compassion, and less cutthroat Island.

We believe in more partnership and less put up or shut up; more family and less fuck you.

Let me tell you why you should listen to this podcast and why you should, let me be your guide. I started my 30-year career in the dish pit and worked my way up to executive and even corporate chef.

And along the way, I have coached and mentored hundreds of culinarians who went on to be successful chefs in their own right.

Now that might be nice for a press clipping, but the real reason you should subscribe to this podcast is that during my career, I've had some pretty high highs, as well as some crushing lows.

I have made every mistake in my career and found ways to pick myself up again, take responsibility for my fuck ups and learned the hard way, so you don't have to.

No matter how you define success in your culinary career, I want to help support that. That's why you should listen to Chef Life Radio.

Subscribe wherever you get your podcasts.

Paul Sorgule is a seasoned food service professional with decades of experience as a chef, restaurateur, food and beverage manager, educator and culinary college administrator. In 1988 as a member of the New England Culinary Olympic Team he was awarded a gold medal at the Olympic competition in Frankfurt, Germany. In 2001 he was recognized…