The Burnt Chef Journal

This week, joining The Burnt Chef Project founder, Kris Hall, we have Chef Kirk Bachmann. 

Chef Bachmann is President and Provost of The Auguste Escoffier School of Culinary Arts in Boulder, Colorado doing what he loves most - sharing his passion for the craft of cooking and serving students from all walks of life on their respective journeys to becoming “cooks for life.”

As a teen, Chef Bachmann spent time training at the Hotel Waldschaenke, a resort in Northern Germany owned and operated by his uncle, also a classically trained chef. After graduating from the University of Oregon, with an honors degree in International Studies, Chef Bachmann went on to receive his formal culinary training at The Western Culinary Institute in Portland, Oregon. Later, Chef Bachmann earned a Master’s in Education from American InterContinental University.

Bachmann honed his front-of-the-house skills while working with acclaimed Portland, Oregon Chef Xavier Bauser at the world-class, Mobile 5-Star Benson Hotel in Portland. Chef Bachmann then owned and operated his own restaurant in Colorado where he and his staff earned restaurant of the year accolades in 1990.

In 1992, Bachmann was chosen for Citation’s Who’s Who Among Rising Young Americans. In 1999, Chef Bachmann initiated a career in Culinary and Hospitality education with Le Cordon Bleu Cooking Schools. While with Le Cordon Bleu, Chef Bachmann was instrumental in the implementation of Culinary, Pastry, and Hospitality Programs on 18 campuses across the United States. For several years, Chef Bachmann served as the Vice President of Academic Affairs and Corporate Chef for Le Cordon Bleu Schools in North America, where he held the responsibility of maintaining standards of quality, curriculum development, training, employer relations, and career services.

Thank you Chef Bachmann for taking the time to talk with us! 

Learn more about Auguste Escoffier School of Culinary Arts here. 

Ahead of Stress Awareness Week, we caught up with Carole Spiers.

CEO and Founder of Carole Spiers Group, Carole is recognised as a world leading authority on wellbeing and stress at work. She is the media’s first choice for comment on workplace stress issues and best-selling author of Tolley’s ‘Managing Stress in the Workplace’ and ‘Show Stress Who’s Boss!’ Carole’s focus is on developing a healthy workplace culture through the successful management of stress and organisational change – all of which is underpinned by a compelling philosophy reinforced by her own xperience as an Expert Witness before the UK Courts.

Her noteworthy contributions to the field include founding International Stress Awareness Day in 1998, a significant event that raises awareness about the impact of stress on individuals and communities.

Demonstrating her commitment to this cause, she also established International Stress Awareness Week in 2018, commemorating its 20th anniversary and furthering the mission of stress awareness and mitigation on a global scale.

Listen in, and learn more about stress!

Visit The Carole Spiers Group website here.

This week on The Burnt Chef Journal, Kris Hall is joined by Jen Hidinger-Kendrick, Founder of Giving Kitchen.

Giving Kitchen is a food service community meeting crisis with compassion and care.

Their mission is to provide emergency assistance to food service workers through financial support and a network of community resources.

Giving Kitchen grew out of a beyond-expectation response to the devastating, stage-four cancer diagnosis of Chef Ryan Hidinger in December 2012. Ryan was well-known in the Atlanta restaurant community for his work at Bacchanalia, Floataway Café and Muss & Turner’s. And he and his wife, Jen, were beloved for their supper club called Prelude to Staplehouse, which they hosted for several years as a precursor to opening their dream restaurant.

The response to Ryan’s diagnosis - initially from friends within the restaurant industry, and then quickly from an ever-expanding community across Atlanta - was truly heroic: an outpouring of love and financial support to help with his expenses not covered by insurance.

Jen said that this outpouring gave Ryan a peace of mind that she believes extended his life by at least six months. The community’s overwhelming response to the Hidingers' crisis set the intent, beliefs and values for Giving Kitchen.

To this day, thanks to the leadership and vision of the Hidinger family and their donors, partners, staff, and board, Giving Kitchen has supported thousands food service workers in crisis.

We'd like to thank Jen for taking the time to talk with us, and share her experiences with our wider community.

Tap here to learn more about Giving Kitchen.

Do you know how to maximize strategic engagement in the workplace?

Joining our host Cara Houchen we have:

This episode was recorded live on LinkedIn on 26th July 2024.

This week, we welcome Chef Jon Watts. 

At 18, Jon found himself being sentenced to 6 ½ years in a young offenders institute. During his time in custody, with help, he changed his mindset and his mentality. As part of the Duke of Edinburgh’s Award he learnt to cook, and went on to become the first person in custody to achieve a Bronze, Silver and Gold award. Two weeks before his release he was awarded his Gold at the palace by HRH The Duke of Edinburgh himself.

In 2010, after gaining his professional cookery qualifications, Jon was employed by Celebrity chef Jamie Oliver. It was here that his passion for food really started.

In 2015, Jon became self-employed and bought a food truck, ‘JON’S STREAT Food’ which was parked up in St Albans city centre and serving delicious street food. As time went by he had a lot of amazing opportunities from cooking for celebrities to being involved in national advertising campaigns.

When Covid hit, Jon began posting recipes online and gained a large social following. This opened up brand opportunities, and now the launch of his second cook book!

Thank you so much for Jon for not only recording this episode once, but twice. 

Learn more about Jon, his journey, and his cookbooks here.

A hospitality highlights episode discussing maximising human potential, and why it is important in today's world.

Our guests alongside hosts Kris Hall and Cara Houchen are:

This episode was recorded live on LinkedIn on 19th July 2024.

We have put a slight spin on this week's episode, as Kris Hall, the founder of The Burnt Chef Project, becomes the interviewee during an insightful interview on DubaiEye 103.8.

Kris discusses his mission to tackle mental health issues within the hospitality industry, as well as the challenges faced by chefs and hospitality workers, the project's impact, and his vision for a healthier work environment in one of the most demanding industries.

Listen in to learn more about our important initiative and how we are changing the conversation around mental health in hospitality.

The Burnt Chef Journal is proudly sponsored by Planday.

Joining our hosts Kris Hall and Cara Houchen on this episode of Hospitality Highlights we have:

⭐ Libby Paynton - Marketing & Sustainability Manager of United Fresh

⭐ James Burton - Senior Sous of Pig and Butcher in Islington.

We will be diving into an insightful discussion on The Burnt Chef Project's mission, services, and impact on the hospitality industry.

🗣️ Our guests will share personal experiences, highlighting how being part of The Burnt Chef Project has benefited both James and Libby in their personal lives and careers.

🗣️ We’ll explore the services offered by The Burnt Chef Project that James has utilized, why he needed them, and his prior knowledge of the project.

🗣️ As an ambassador, Libby will share how she discovered The Burnt Chef Project, what motivated her to become an ambassador, and what the role entails.

🗣️ Kris Hall will discuss the creation of the ambassador scheme, its growth, and its current size compared to the initial vision five years ago.

This week we're delving into the remarkable journey of Adam Simmonds, a renowned chef who has weathered the storms of addiction, burnout, and personal challenges. Through raw and open conversation, Adam shares his experiences of hitting rock bottom, finding clarity in international adventures, and ultimately, reclaiming his passion and purpose in the hospitality industry.