Kris Hall, Michelle Righini and Adam Simmonds discuss drug misuse in hospitality - the openness in which drugs are used to excess, the acceptance, the ‘rock and roll’ image of the chef and the dangerous culture that these attitudes over time has created.

Adam recently shared his own experiences of drug addiction on Shell’s podcast We Recover Loudly and it became the most downloaded episode of season one, hitting home the importance of sharing our stories as they help others who may be suffering in silence.

Shell also highlights ways we can support team members who are in trouble, linking to the excellent work she currently does with The Burnt Chef Project as well as announcing her new training modules you can now book on alcohol and drug addiction safeguarding through The Burnt Chef Project.

Originally recorded live on LinkedIn on Wednesday 1st November.

The much anticipated episode of The Burnt Chef Journal is out now!

Joining Founder, Kris Hall, is Dr Sarah Gilchrist FBASES.

Dr Sarah Gilchrist FBASES, spent over 20 years working in the high performance sport industry, latterly as a Technical Lead for the UK Sports Institute (formerly the English Institute of Sport) and Senior Physiologist with British Rowing. Her doctorate specialised in sleep and athletic performance and she now provides consultancy on a range of performance areas, particularly relating to sleep health, through her own consultancy, Gilchrist Performance. She is on the Advisory Board for the Sleep Charity, a fellow of the British Association of Sport and Exercise Sciences and is High Performance Sport Accredited.

This conversation covered the importance and accessibility of naps, and why sleep is much needed for our cognitive system.

Let us know if you found this topic insightful!

References for conversation:

Anna started her career at Derry Clarke's Dublin restaurant and has since worked for  Gualtiero Marchesi, Shane Osborn, and Phil Howard. 

Joining Kris Hall this week is James Sharman. James reached out to us with an interesting proposal, discussing how we start to address the resource crisis in hospitality.

This episode of The Burnt Chef Journal was recorded live at Commercial Kitchen when Kris Hall was joined by Chef Tom Shepherd.

We hope you enjoy this episode!

This week we're bringing you an extra special episode, as we share the interview we hosted with Hannah Walters on World Mental Health Day.

Hannah Walters, star of Boiling Point, and Kris Hall talk about World Mental Health day and touch upon the topics within series.

We have just hit 100,000 downloads on The Burnt Chef Journal podcast, and perfect timing so, as we release our latest episode with Boiling Point Director and Producer, Philip Barantini!

After 20 years of being in front of the camera, as well as working in hospitality, Philip Barantini transitioned into directing in the late 2010s - making his first short film with the award winning 'Seconds Out'. He then followed up working with the BIFA nominated short film 'Boiling Point', starring Stephen Graham, which was then adapted into the hotly anticipated, BBC1 drama series.

Philip is a fantastic individual and incredible human being, who is refreshingly honest as he shares with us his own experiences of working in hospitality.

We hope you enjoy this week's episode!

The Institute of Hospitality hosted an open networking event where Kris Hall, The Burnt Chef Project Founder & CEO, alongside his guest Scot Turner, Managing Director of Auden Hospitality, held a conversation about 'Uncovering the Secrets of Great Retention'.

If you want to see what workplaces should really be looking at when it comes down to retention, then this is a great episode for you. 

We asked you to get involved with an extra special episode of The Burnt Chef Journal Podcast - 𝘁𝗮𝗹𝗸𝗶𝗻𝗴 𝗮𝗹𝗹 𝘁𝗵𝗶𝗻𝗴𝘀 𝗹𝗲𝗮𝗱𝗲𝗿𝘀𝗵𝗶𝗽, 𝗵𝗼𝘀𝗽𝗶𝘁𝗮𝗹𝗶𝘁𝘆, 𝗮𝗻𝗱 𝗺𝗲𝗻𝘁𝗮𝗹 𝗵𝗲𝗮𝗹𝘁𝗵.

You don't want to miss this! 

Another episode from the archives, of when Kris Hall was joined by Christopher Follari, former Global Director of Culinary for Sodexo, and now Culinary Director for Good Eating Company (US) and has since become a US based Ambassador for The Burnt Chef Project. 

Christopher has worked in hospitality since the age of 15, starting off as a busboy and dishwasher. Over the years he has held positions from Executive Chef to Global Director of Culinary. During this time, he has had his share of challenges with burnout due to the daily stress and everything that comes with the pressure of leading culinary teams. One of the keys to overcoming these challenges has been a healthy lifestyle which includes healthy eating, exercise, the elimination of alcohol and staying connected with like minded people.

A conversation with some insights you may find interesting!