EDIT TO EPISODE: I incorrectly refer to Serena, Justin's longtime girlfriend, as his fiance; they are not engaged.

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A note from me, Colleen Silk, the host and founder of HBM.

Please be aware that while this conversation does not explicitly talk of Justin's arrest and the issue of domestic abuse, we do talk about the repercussions of his actions. I do not condone his actions or any allegations of domestic abuse in general. I do, however, support his journey to be a better person, learn from his mistakes, and live by example in both sobriety and discussing mental health, as well as rehabilitation.

If you or someone you know is in danger or a victim of domestic abuse, please text BEGIN to 88788, OR if you are in a mental health crisis, please text HOME to 741741. 

------------------------------------------------------------------------------------------------------------ On today's episode of Hospitality Bites, Chef Justin Sutherland joins me. He shares his journey from culinary school to competing in cooking competitions and becoming a celebrity chef, as well as the recent struggles that have led him to sobriety and prompted him to address his mental health. Justin shares his experiences working in various kitchens and the challenges of managing multiple restaurants before and after the pandemic.

He also explores the competitive world of cooking shows like Iron Chef and Top Chef and navigates how those shows propelled into the entertainment sector of food media. Throughout the conversation, Justin reveals the hospitality industry's unspoken "underbelly" of toxic work environments and how that influenced his perspective on what a normal chef's life is or was.

We discuss his boating accident, not only focusing on his physical trauma but also the toll it took on his mental health and his unprecedented swift physical recovery. We then dive into the after-effects of his unexpected "fall from chef-celebrity grace" following his arrest and share how those external expectations have impacted him.

We end our conversation by discussing the importance of reclaiming his narrative, the journey toward sobriety, and Justin's aspirations for the future, which include his initiatives to support mental health in the hospitality industry and a rehabilitation program for nonviolent offenders upon their release from jail.

Welcome back to Hospitality Bites, hosted by Colleen Silk. On today's episode, I am joined by Nesha Abarno, a seasoned hospitality professional with an incredible background in the industry. We discuss her journey within the hospitality space, from growing up in a family-run golf course to managing high-end dining experiences in New York City to now being a key team member of the incredible Maverick Theory.

We also examine the importance of creating safe spaces for future generations, addressing misogyny, standing up against inappropriate behavior, and the challenges many women encounter in the hospitality industry. These challenges include sexism, the necessity of establishing boundaries, the significance of having the right people in leadership positions, and the journey toward entrepreneurship.

If you want to learn more about Nesha Abarno and the entire team at Maverick Theory, please visit www.mavericktheory.com and follow them on social!

Welcome back to Hospitality Bites! In today's episode, I am joined by Christin Marvin, a seasoned hospitality professional, podcast host of "No Hesitations," and author of "The Hospitality Leader's Roadmap." We discuss Christin's extensive career journey in the restaurant industry, her personal challenges with burnout and lifestyle changes, and her transition into coaching and consulting.

Christin shares her experiences of hitting rock bottom and emphasizes the importance of building genuine relationships within the hospitality community. She offers valuable insights on empowering business owners in the hospitality sector, the necessity of setting boundaries, and her journey of writing a book.

We also highlight the need for community support and collaboration among industry professionals, as well as the significance of mental health resources for those in the hospitality sector, including CHOW, where Christin actively serves on the Board.

Welcome to Hospitality Bites! Today, I'm thrilled to have Kris Hall, the founder and CEO of The Burnt Chef Project, joining me. We delve into the remarkable expansion of The Burnt Chef ambassador network, Kris's transition from sales to discovering his true calling in hospitality, and the vital significance of mental health awareness within the industry.

Kris openly shares his personal challenges and the pivotal moments that spurred the inception of The Burnt Chef Project, highlighting the crucial role of how community support and the power of shifting perspectives in life and hospitality. Our discussion also explores the impact of COVID-19, the responsibility of managers in promoting mental well-being, the tools and resources needed to run and operate businesses successfully, and the value of cultivating respectful customer relationships.

If you're interested in learning more about The Burnt Chef Project and our efforts to change the narrative around mental health in the hospitality industry, please visit theburntchefproject.com. Feel free to contact me directly at [email protected] if you'd like to have a conversation.

We will be attending NAFEM in February, along with other members of our North American team. Be sure to visit our booth and follow me on social media for details about our Welcome Happy Hour meet and greet with our team!

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I am also working on a brand new, unscripted series Beyond the Burn Out, which is in early production, but I need your help to bring it to your screens! I am looking for sponsors who believe in the #hospitalityindustry and want to see these taboo subjects go beyond passing conversations and actually change and evolve the industry.

If you want to learn more about #BeyondTheBurnOut, please email me directly at [email protected] or sponsor directly here!

Today's episode features Michael Tipps, a seasoned food and beverage expert, Co-Founder of Maverick Theory, and advisor for The Bar and Restaurant Expo. We discuss his journey into the hospitality industry, his time in the entertainment industry (including acting, producing, and his time on ‪‪@BarRescue‬ ), and the evolution of becoming the go-to mixologist. We also chat about the challenges faced by restaurant owners, the importance of setting standards, and the mission behind Tipps' consulting firm, Maverick Theory. The conversation highlights the need for integrity in consulting, the significance of guest experience, and the future plans for Maverick Theory as a resource for hospitality professionals.

In today's Season 3 final episode I had the pleasure of speaking with Justin Warner--chef, cookbook author, business owner, and culinary commentator on the Food Network's TOC. During our conversation, Chef Justin shared his journey in the culinary industry, from starting as a front-of-house employee to opening his own restaurant. He also talked about his experiences cooking on Twitch, appearing and working on Food Network, and his passion for hospitality.

Chef Justin emphasized the importance of continuous learning and questioning to be successful in the front-of-house operation. He talked about the challenges of opening a restaurant during the pandemic, the concept of his current restaurant, and the value of working alongside his spouse as an owner. He also discussed the impact of industry relationships and balancing his two careers while maintaining a family life.

We also briefly discussed our shared love for picking crabs, being true Marylanders. Chef Justin stressed the importance of taking breaks and pausing when necessary to maintain a work-life balance.

In today's episode, I am joined by Adrianne Calvo - a cookbook author, entrepreneur, host, and award-winning chef. We discuss how she stumbled into the culinary world, her journey of becoming the youngest cookbook author soon after college, the obstacles she faced while opening her first restaurant, her entrepreneurial achievements, and her show "Searching for Maximum Flavor". We also talked about the loss of her sister and how that has motivated her to pursue her passion for immersive dining experiences and the philanthropic work she does through her Make it Count Foundation.

Chef Adrianne currently owns and manages two restaurants in the Miami area, with another one in the works. She offers her highly-acclaimed French Onion Soup, Braised Short Ribs, and mouth-watering pastries through GoldBelly!

**Trigger Warning** In this episode, we discuss sensitive subject matters about mental health and suicide. If you or someone you know is struggling with suicidal thoughts or mental health matters, please call or text the 988 Suicide and Crisis Hotline.

In this episode, I am joined by the founder of Not 9 to 5, Hassel Aviles, a non-profit, global leader and organization focused on mental health and well-being in the food and hospitality sector. During our discussion, we talked about Hassel's experience in the service industry, the various challenges and stigma that hospitality professionals face, and the importance of valuing one's lived experience. We also delved into the catalyst that inspired the creation of Not 9to5 and how Anthony Bourdain's death has impacted the organization's work. Furthermore, we talked about their Podcast, We Have Lived, and their award-nominated short film, which seeks to humanize the issues within the industry and share powerful stories.

In today's episode, I had the pleasure of talking with Matt Rodbard, a cookbook author, podcast host, and editor-in-chief of TASTE. During our conversation, we delved into Matt's unique background in the culinary hospitality industry and his journey into the food media world. We also discussed the increasing popularity of food media, the inception of TASTE, and the significance of storytelling in the hospitality industry. Matt also shared his experiences in writing best-selling cookbooks. Additionally, his upcoming book, ' Koreaworld,' is now available for pre-order-- get yours here!

In today's episode, I am joined by Restaurant Consultant, Food Media Personality, and Proud Dad, Chef Brian Duffy. We discuss his DEG Consulting Company, and the importance of creating personalized experiences with each business he works with, his background in the restaurant industry, including his time working in Irish pubs and his passion for elevating pub food.

We discusses the impact of his time on Bar Rescue on his career and the realities of the restaurant industry. This leads us to discuss addressing mental health in the industry and outing the toxic environment in the restaurant industry and highlights the importance of transitioning to a healthier approach and prioritizing employee well-being. Chef shares his personal experiences of transformation and emphasizes the need to create positive experiences wherever he goes and with whom he works.

We end this engaging conversation by learning more about his other business ventures and the work alongside his brothers at World Chef and Yum Crunch, and how they are making the culinary world not only accessible but fun and engaging!