CULINARY MECHANIC

Join Simon as he takes you on a culinary rollercoaster through his chef journey. From the highs of creating exquisite dishes in upscale clubs to the challenges of burnout and navigating the turbulent waters of the COVID-19 pandemic, Simon shares his candid experiences and lessons learned along the way. Discover the heartwarming stories, the intense kitchen moments, and the resilience that defines a chef's journey in this captivating podcast.

Join us as we delve into the remarkable journey of Chef Jared McCarroll, from his formative years in South Africa to the bustling kitchens of London, and finally to the tranquil shores of St. Bart's Ocean Club. Discover how loss, determination, and a deep love for hospitality shaped Chef Jared's path, leading him to create a culinary haven in one of the world's most exclusive destinations.

Website:

https://oceanclubstbarths.com/

Instagram:

@jarad_mccarroll

@oceanclubstbarths

In this episode of Chef Journeys, Chef Simon is joined by Charlie Negrete, sharing a captivating tale of overcoming addiction, finding purpose in the culinary world, and working at Bracken's Kitchen to feed millions and teach others to work in the culinary world. Dive into Charlie's journey from chaos to calling, filled with raw honesty and inspiring moments of transformation.

Website:

https://www.brackenskitchen.org/

socials:

Instagram: @brackenskitchen

@chef_charlie_negrete

In this episode of Chef Journeys, host Simon Zatyrka sits down with the esteemed chef John Harris for a captivating exploration of his remarkable culinary career. From humble beginnings as a ski bum in Utah to his rise as an executive chef in Florida, John shares the twists and turns that shaped his 40-year journey in the world of food. With anecdotes ranging from handling his first 10-inch chef's knife to orchestrating grand banquets on the beach, listeners are treated to a delightful narrative peppered with insights, humor, and a deep love for the craft.

Join Simon Zatyrka of Culinary Mechanic in this engaging conversation with Jason Balestrieri, a restaurant chef with a wealth of experience, who shares his journey from his humble beginnings as a teenager in Milwaukee to running his own restaurant, Cantinetta Luca. Jason initially developed a passion for food during family gatherings in his hometown, eventually learning to prepare meals as a latchkey kid. He further honed his skills at a trade school before venturing to Los Angeles, where he worked in different restaurants. The turning point of his career was when he opened the Italian restaurant, Cantinetta Luca, in Carmel by the Sea, which specializes in house-made products, capturing the essence of authentic Italian cuisine. Despite the obstacles encountered, including the global pandemic, Jason credits his firm commitment, grounded work ethics, and vibrant support system for his successful culinary journey.

00:00 Introduction and Guest Welcome

00:52 Chef Jason's Early Life and Introduction to Cooking

06:11 The Journey to Becoming a Professional Chef

07:18 First Restaurant Job and Experiences

10:53 The Passion for Restaurants and Food

14:04 Moving to Los Angeles and Career Progression

17:52 The Love for Italian Cuisine and Opening of Cantinetta Luca

22:28 Challenges, Learning Experiences and Becoming an Owner

37:18 Advice for Aspiring Chefs and Conclusion

Join us in this episode as Chef Journeys takes an unexpected turn with guest Jensen Cummings, who has not only transcended the chef role but has ventured into the world of media and marketing. Jensen shares his captivating journey, starting from being the fifth consecutive generation of chefs in his family to navigating the restaurant industry's highs and lows. Discover the pivotal moment that led Jensen to reevaluate his path and transition into the diverse realms of consulting, event production, and media. Hear about the surprising revelations, challenges, and successes as Jensen brings his unique storytelling skills from the kitchen to the digital space.

Jensen Cummings (@jensencummings) is a fifth-generation Chef and Restaurateur based in

Denver, CO. Jensen is a multi-cultural storyteller, pulling from his own

heritage being of Japanese, French and Irish descent, along with his upbringing

in Germany and southern California. He began his career at 17 years old as a

dishwasher. He spent the last twenty-plus years working across the industry

from cook to server to bartender, Cicerone, Fermentationist, General Manager,

Owner, Media Personality, Keynote Speaker, Strategist and Consultant. 

Cummings is innovating F&B models with his four

hospitality focused businesses: consulting firm - Fortune Cookie Concepts,

merch shop - Restaurant

Swagger, event production company - Denver Culinary Events, and media and marketing studio - Best Served Creative

which produces Best Served

Podcast, and it's shows - Restaurant News

Roundup, Restaurants In Pop-Culture, Restaurant Techno Babble, Restaurant

Sector Spotlight and Restaurant

Idea Factory, as well as several shows outside

the restaurant industry.

Where to find Jensen:

Websites:

 Best Served Podcast

Denver Culinary Events

Restaurant Swagger

Social:

Facebook - 

@Jensen Cummings

@Best Served Podcast

@DenverCulinaryEvents

@Restaurant Idea Factory

Instagram - 

@JensenCummings

@BestServedPodcast

@RestaurantSwagger

@RestaurantIdeaFactory

Tik Tok - 

@JensenCummings 

@ChefJensenCummings

@BestServedPodcast

@RestaurantIdeaFactory

LinkedIn - 

@Jensen Cummings

@Restaurant Idea Factory

YouTube - 

@Best Served Podcast

@Restaurant Idea Factory

@JensenCummings

Chef Simon reflects on the whirlwind years he spent cooking in Santa Barbara and Los Angeles, from the high-pressure kitchens of the Four Seasons to the celebrity-filled chaos of the Viceroy Hotel. He recounts his journey from a good cook to a decent manager, learning valuable lessons about leadership, stress, and the importance of knowing when to say enough. Buckle up for a wild ride through the LA culinary scene, filled with late nights, Red Bull-fueled rushes, and the occasional star sighting.

Embark on a riveting episode of Chef Journeys as Simon, aka the Culinary Mechanic, steps into the spotlight to share the remarkable tale of his culinary expedition. From his humble beginnings as a 17-year-old garnish guy in a New Mexico restaurant to the chaos of running a beachfront eatery in Massachusetts, Simon takes you through the highs and lows that shaped his unique chef journey. Get ready for an engaging narrative filled with passion, perseverance, and a love for the art of cooking.

Join us in this captivating episode as Certified Master Chef Tom Griffiths shares the inspiring story of his culinary journey, from the glamorous kitchens of Le Cirque to the intense challenges of earning the prestigious Master Chef title. Discover the sacrifices, the passion, and the unwavering dedication that fueled his ascent to culinary greatness.

Simon and Chef Tom delve deep into the challenges chefs face, touching on income disparities, burnout, and the evolving culinary landscape. Tom advocates for chefs to play a crucial role in decision-making, emphasizing the importance of delivering delicious, healthy food and envisioning a future where chefs contribute to communities, particularly in schools and senior care facilities. The episode leaves listeners contemplating the profound intersection of culinary expertise, corporate dynamics, and the need for positive change within the industry. "Chef Journeys" continues to unravel the intricate threads of the culinary world, inviting listeners to reflect on the delicate balance between passion, sustainability, and the evolving nature of the industry.

In this captivating episode of Chef Journeys, host Simon Zatyrka is joined by the remarkable Gilda Sanchez Menick, an expert in the art of feeding crowds. From banquets to catering and grand events, Gilda shares her culinary journey, starting with childhood inspiration from her Salvadorian grandmother. The discussion delves into her culinary school experience, challenges in the restaurant business, and the transition to managing colossal catering operations. Gilda's insights into organizing large-scale events, dealing with catering sales teams, and the unique dynamics of working in a stadium kitchen provide a behind-the-scenes look into the world of volume cooking. A must-listen for aspiring chefs and food enthusiasts alike.