Kimberly Flear shares her transformative journey from a 15-year-old server at a truck stop to becoming a recovery coach for hospitality professionals. Through raw honesty and deep insight, she reveals how the industry's unique culture shaped both her struggles and her path to redemption .   Key Discussion Points: How the hospitality industry's accessibility creates both opportunities and challenges The unique skillset developed in restaurant work, from crisis management to personal branding The importance of psychological safety and support systems in workplace culture Finding harmony between professional demands and personal well-being Quotable Moments: "The lines were very blurred between professional and personal. I don't look back at it like that was my work life. That was just my life." Daily Win: Kimberly's daily win is swimming in the ocean every day, year-round, demonstrating her commitment to consistent, healthy routines .  Guest Information: Kimberly Flear is the founder of Last Call Coaching, supporting hospitality professionals in recovery and personal development. With over two decades of industry experience across multiple continents, she brings unique insight to the challenges facing restaurant workers Connect with Kimberly  www.lastcallcoaching.com https://linktr.ee/kimberlyflear IG: @lastcallcoaching IG: @myspiritualrecovery FB: Kimberly Flear   Connect with Simon www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠ Book a Call⁠: https://calendly.com/culinarymechanic/chat email: [email protected]

In this episode of Culinary Mechanic, Simon Zatyrka sits down with Christine Smith, founder of CS Consulting, to explore how self-awareness transforms restaurant operations and team dynamics. From her early days scooping ice cream to becoming a respected industry consultant, Christine shares insights on leadership development, team building, and creating exceptional guest experiences through enhanced internal relationships . What You'll Learn How self-awareness in leadership directly impacts guest experiences and team performance The importance of understanding your leadership style and its effect on team dynamics Why meeting people where they are is crucial for successful team building How different generations can work together effectively in the hospitality industry The connection between internal team relationships and guest satisfaction Key Highlights Christine's journey from a 14-year-old ice cream server to hospitality consultant The role of self-awareness in creating positive team dynamics How leadership style affects team performance and guest experiences The importance of understanding generational differences in the workplace Why well-managed internal relationships lead to better guest experiences Notable Quotes "It doesn't matter what systems you have in place, there's always going to be a root cause." "Don't let your ego get in the way. These young people got something to bring to the table." Mini-Biography Christine Smith is the founder of CS Consulting, bringing decades of hospitality experience to her work. Her journey through various roles in the industry - from ice cream server to fine dining and catering - has shaped her unique philosophy on leadership and team building. She now helps restaurant leaders understand and improve their leadership style to create better team dynamics and guest experiences . Connect with Christine LinkedIn - @csmithphilosophy Check out her website: https://csmithphilosophy.com/ Follow and Connect with Simon • www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠ • Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/ • ⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/culinary.mechanic • ⁠Simon's Tiktok⁠: https://www.tiktok.com/@culinarymechanic • Simon's YouTube: https://www.youtube.com/@culinarymechanic • Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat • Simon's email: [email protected]

Discover the power of fundamentals as Simon Zatyrka shares essential strategies for restaurant excellence. From menu costing to building a learning culture, this episode delivers actionable insights for immediate implementation. Follow and Connect with Simon • www.culinarymechanic.com⁠⁠⁠ ⁠ ⁠⁠ • Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/ • ⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/simonsez.me • ⁠Simon's Tiktok⁠: https://www.tiktok.com/@simonsez.me • Simon's YouTube: https://www.youtube.com/@simonsez-me • Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat • Simon's email: [email protected]

In this milestone 40th episode, host Simon Zatyrka opens up about his dramatic career pivot and the valuable lessons learned along the way. From impromptu consulting gigs to building a personal brand, discover how one chef's quest for fulfillment evolved into a mission to transform restaurant leadership.   Follow and Connect with Simon www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠ Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/ ⁠⁠⁠ Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/simonsez.me ⁠ Simon's Tiktok⁠: https://www.tiktok.com/@simonsez.me Simon's YouTube: https://www.youtube.com/@simonsez-me Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat Simon's email: [email protected]   for info on Starfish, please go to www.usestarfish.com and tell them Simon sent you.

In this episode of Culinary Mechanic, host Simon Zatyrka welcomes back Christin Marvin, a dynamic force in the hospitality industry. Christin brings fresh perspectives on restaurant leadership and employee well-being, drawing from her extensive experience and insights from her new book, "The Hospitality Leader's Roadmap." Key Topics Discussed: Christin's Journey in Hospitality • From bartender to consultant: Christin's career evolution • Lessons learned from various roles in the industry • The inspiration behind her new book Tackling Burnout in the Restaurant Industry • Identifying signs of burnout in yourself and your team • Strategies for preventing and addressing burnout • The importance of work-life balance in hospitality careers Reimagining Work Schedules • Innovative approaches to scheduling in restaurants • Balancing business needs with employee well-being • Case studies of successful scheduling transformations Adapting to New Generations of Workers • Understanding the needs and expectations of Gen Z employees • Strategies for effective multigenerational management • Creating a workplace culture that attracts and retains young talent Employee Well-being and Retention •The link between employee satisfaction and customer experience • Implementing mental health support in the workplace • Strategies for improving employee retention in high-turnover environments Leadership Development in Hospitality • Essential skills for modern restaurant leaders • Creating clear career paths within organizations • The importance of continuous learning and adaptability Industry Changes and Future Outlook • Current challenges facing the restaurant industry • Emerging trends and technologies shaping the future of hospitality • Christin's predictions for the industry's evolution Conclusion: This episode offers a wealth of practical advice and innovative ideas for anyone looking to elevate their career or business in the hospitality industry. Christin Marvin's candid reflections and forward-thinking approaches provide listeners with actionable strategies to navigate the challenges of modern restaurant management while prioritizing both business success and employee well-being. Follow and Connect with Christin Christin's Website - https://www.solutionsbychristin.me/ Christin's Email - [email protected] Podcast - https://www.nohesitationspodcast.com/ https://www.linkedin.com/in/christin-marvin/ https://www.instagram.com/solutionsbychristin/ https://www.youtube.com/@ChristinMarvin https://www.tiktok.com/@solutionsbychristin   Follow and Connect with Simon www.culinarymechanic.com⁠⁠⁠ ⁠⁠  Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/ ⁠ ⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/simonsez.me ⁠ Simon's Tiktok⁠: https://www.tiktok.com/@simonsez.me Simon's YouTube: https://www.youtube.com/@simonsez-me Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat Simon's email: [email protected]

In this episode, we dive deep into the latest restaurant industry trends with expert consultant Aja Beard, founder of Ask Aja Restaurant Consulting. Aja shares her wealth of experience and insights, offering valuable strategies for restaurant owners and managers navigating the challenges of 2024 and beyond. Key Topics Discussed: Aja's Journey in the Restaurant Industry From teenage McDonald's manager to corporate dining executive Transition to consulting and entrepreneurship Launch of her new grilled cheese concept Balancing Technology with Hospitality Pros and cons of self-service kiosks Importance of maintaining human interaction in customer service Strategies for implementing technology without losing personal touch Overcoming Funding Obstacles Aja's personal experience with accessing capital as a minority business owner Challenges faced despite strong financials and credit score Alternative funding sources and strategies for aspiring restaurateurs Creating Successful Systems for Food Service Businesses Importance of efficient operations and "finding your rhythm" Cross-training staff to improve productivity and reduce labor costs Balancing productivity with employee well-being and satisfaction Adapting to Labor Market Changes Addressing rising minimum wages and labor shortages Innovative service models to maintain profitability Strategies for attracting and retaining talent in a competitive market Combating Burnout in the Restaurant Industry Aja's personal experience with burnout and how it led to her career shift Creating a culture that values work-life balance Strategies for owners and managers to avoid burnout The Future of the Restaurant Industry Emerging trends and consumer expectations The role of data and analytics in restaurant management Predictions for the evolution of food service in the coming years Advice for Aspiring Restaurant Owners Essential considerations before launching a new concept The importance of thorough planning and understanding costs Leveraging consulting expertise to navigate industry challenges Throughout the episode, Aja Beard offers actionable advice and real-world examples from her extensive experience in the restaurant industry. Listeners will gain valuable insights on how to adapt their businesses to current trends, overcome common obstacles, and position themselves for success in the competitive world of food service. Don't miss Aja's updates on her new grilled cheese concept, set to open in winter 2024. Follow @GrillCheezeLA and @AskAjaRestaurantConsulting on Instagram for behind-the-scenes looks at her entrepreneurial journey. Whether you're a seasoned restaurant owner or an aspiring food service entrepreneur, this episode provides essential knowledge and strategies for thriving in today's dynamic restaurant landscape. Follow and Connect with Aja https://www.linkedin.com/in/ajabeard/ https://www.instagram.com/askajarestaurantconsulting/ https://www.instagram.com/grilledcheezela/ https://askaja.info/ Follow and Connect with Simon www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠ Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/ ⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/simonsez.me ⁠Simon's Tiktok⁠: https://www.tiktok.com/@simonsez.me Simon's YouTube: https://www.youtube.com/@simonsez-me Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat Simon's email: [email protected]

In this episode of Culinary Mechanic, we sit down with Robert Simmelink, Director of Culinary Services at Ignite Food Service Solutions, for a deep dive into the evolving world of food service and culinary careers. Robert shares his remarkable journey from humble beginnings as a dishwasher to his current role as a leader in the food service equipment industry. With 27 years of experience at a single company, Robert offers unique insights into career longevity and the importance of continuous adaptation in the culinary world. Key topics discussed: Career Evolution: Robert details his path from culinary school to high-end kitchens, and eventually to the corporate side of food service. He emphasizes the importance of embracing new challenges and continuously learning throughout one's career. The Changing Face of Institutional Dining: We explore the transformation of school and university cafeterias into sophisticated food courts, rivaling public dining spaces. Robert discusses how changing consumer expectations and the influence of food media have driven this evolution. Technology and Innovation in Food Service: Robert shares fascinating anecdotes about the development of culinary equipment, including how chefs collaborate with engineers to create more efficient and durable kitchen tools. The Impact of Social Media: We delve into how platforms like Instagram have not only changed how chefs promote themselves but also influenced menu design and food presentation, even in institutional settings. Culinary Education and Professional Development: Robert discusses the importance of staying current in the industry, sharing how he implemented a program allowing corporate chefs to stage at high-end restaurants like The French Laundry. The Future of Food Service: We explore emerging trends in the industry, including the growing emphasis on sustainability, efficiency, and the integration of technology in kitchen operations. Throughout the episode, Robert provides valuable advice for aspiring chefs and food service professionals, emphasizing the diverse career paths available in the industry beyond traditional kitchen roles. His stories and insights offer a unique perspective on the intersection of culinary arts, technology, and business in the modern food service landscape. Whether you're a seasoned chef, a culinary student, or simply passionate about the food industry, this episode offers a wealth of knowledge and inspiration from a true veteran of the field.   Follow and Connect with Robert https://www.instagram.com/chefrobertsimmelink/ https://www.linkedin.com/in/robert-simmelink-46a08115/ https://ignitefoodservice.com/ https://www.youtube.com/@IgniteFoodservice/podcasts   Follow and Connect with Simon www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠ Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/ ⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/simonsez.me ⁠Simon's Tiktok⁠: https://www.tiktok.com/@simonsez.me Simon's YouTube: https://www.youtube.com/@simonsez-me Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat Simon's email: [email protected]

Join Ryan Gromfin, 'The Restaurant Boss,' as he shares his journey and insights on revolutionizing restaurant management. Discover the power of micromanaging systems, not people, and why the industry desperately needs change.   Follow and Connect with Ryan www.therestaurantboss.com www.clickbacon.com https://www.youtube.com/@Therestaurantboss https://www.instagram.com/ryangromfin/   Follow and Connect with Simon www.culinarymechanic.com⁠⁠⁠ ⁠⁠ Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/ ⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/simonsez.me/ ⁠Simon's Tiktok⁠: https://www.tiktok.com/@simonsez.me/ Simon's YouTube: https://www.youtube.com/@simonsez-me Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat Simon's email: [email protected]

In this eye-opening episode of the Culinary Mechanic podcast, host Simon Zatyrka sits down with Dave Gieselman, a former chef who's transformed his career into a breath work expert and stress management coach. Dave shares his remarkable journey from the chaos of professional kitchens to a life dedicated to helping others find calm in high-pressure environments. Key topics covered: [00:01:30] Dave's early start in the culinary world at age 13 [00:05:45] The addictive nature of kitchen chaos and its impact on mental health [00:10:20] Dave's struggle with substance abuse and the turning point in his early 20s [00:15:30] The 25-year journey into neuroscience, peak performance, and flow states [00:22:15] Introduction to the "Just fucking breathe" philosophy [00:28:40] Transitioning from professional kitchens to coaching and speaking [00:35:10] The importance of recognizing when it's time to leave the culinary industry [00:41:30] Dave's daily routine for stress management and personal growth [00:48:55] Practical advice for listeners looking to implement breath work and mindfulness Listeners will gain valuable insights into managing stress in high-pressure environments, the importance of self-care in the culinary industry, and practical techniques for achieving peak performance without sacrificing mental health. Whether you're a seasoned chef, an aspiring cook, or anyone navigating a stressful career, this episode offers a fresh perspective on balancing passion with well-being.   A former professional chef with decades of experience in high-performance environments, Dave now focuses on Coaching, Speaking, and Breathwork. A pressure-management specialist with a deep understanding of neuroscience, flow state, and the tools of high performance. Follow and Connect with Dave website: https://become-limitless.com/ https://www.linkedin.com/in/dave-g-limitless/ https://www.instagram.com/daveg_limitless https://www.facebook.com/DaveGLimitless/ https://www.tiktok.com/@daveg.limitless https://www.youtube.com/c/BecomeLimitless   Follow and Connect with Simon www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠ Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/ ⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/simon_zatyrka/ ⁠ Simon's Tiktok⁠: https://www.tiktok.com/@simon_zatyrka ⁠⁠ Simon's YouTube: https://www.youtube.com/@simonsez-me Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat Simon's email: [email protected]

Experience the primal allure of cooking with fire as Chef Cory Untch shares his passion for outdoor cuisine. From Forbes five-star restaurants to mountaintop dinners, Corey reveals how he creates unforgettable dining experiences and ignites culinary passion in others.   Follow and Connect with Cory Cory's Email: [email protected] Cory's website: https://www.infinityculinary.com/ LinkedIn: https://www.linkedin.com/in/cory-untch-52067a49/ Instagram: https://www.instagram.com/untch01/   Follow and Connect with Simon www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠ Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/ ⁠ ⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/simon_zatyrka/ ⁠Simon's Tiktok⁠: https://www.tiktok.com/@simon_zatyrka ⁠⁠ Simon's YouTube: https://www.youtube.com/@simonsez-me Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat Simon's email: [email protected]  

Uncover the secrets behind Charlie's barbecue business success. From food truck to brick-and-mortar restaurant, learn how he's building a barbecue empire based on quality, hospitality, and community engagement.   Follow and Connect with Charlie Single Tree Nation Podcast: https://www.youtube.com/@singletreebbq https://www.instagram.com/singletreebbq/ https://www.tiktok.com/@singletreebbq https://www.linkedin.com/in/charlieeblen/ https://www.linkedin.com/company/single-tree-bbq/ Follow and Connect with Simon ⁠⁠ www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠ Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/ ⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/simon_zatyrka/ ⁠Simon's Tiktok⁠: https://www.tiktok.com/@simon_zatyrka ⁠⁠ Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat Simon's email: [email protected]

Join us as we explore the intersection of technology, community, and cuisine with Ross Chanowski of NuMarket. Learn how this groundbreaking crowdfunding platform is dishing out hope to struggling restaurants while giving food enthusiasts a chance to invest in their local favorites. This episode is a must-listen for anyone passionate about preserving the heart and soul of their community's food scene. Ross Chanowski is the founder of NuMarket, a platform that introduces an innovative approach to crowdfunding, particularly aimed at supporting food & drink businesses. By allowing contributors to invest in businesses with a higher return in credit, Chanowski's model benefits both the businesses in need of funding and the contributors looking for value. His initiative with NuMarket reflects a deep commitment to fostering community growth and supporting local enterprises through creative financial solutions. Ross holds a Masters in Social Entrepreneurship from the London School of Economics and a BA in Public Policy from the University of Michigan. Follow and Connect with Ross www.numarket.co Ross's IG: https://www.instagram.com/rchanowski/ NuMarket's IG: https://www.instagram.com/numarket.co/ Ross's LinkedIn: https://www.linkedin.com/in/rosschanowski/ Follow and Connect with Simon ⁠⁠www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠Simon's LinkedIn⁠⁠⁠ ⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠ ⁠Simon's Tiktok⁠ ⁠Culinary Mechanic on YouTube⁠ ⁠⁠Book a Call with Simon⁠ Simon's email: [email protected]

Discover how artificial intelligence is transforming the restaurant industry in this eye-opening episode. Matt Wampler of Clear Cogs discusses his journey from sandwich slinger to AI entrepreneur, offering insights on technology adoption and the future of dining Matt is an ex-operator turned tech-founder. He spent close to a decade as a Jimmy Johns franchisee winning awards for Highest COMP and Highest Sales Increase in the chain. Matt is currently the CEO of ClearCOGS with the mission to empower restaurants with the information they need to run more smoothly and profitably. He's deeply passionate about the industry and is hyper-focused on bridging the gap between the potential of AI and the everyday realities of running a restaurant. Follow and Connect with Matt and ClearCOGS Company Socials https://www.facebook.com/ClearCOGS/ https://twitter.com/ClearCogs https://www.instagram.com/clearcogs/ https://www.linkedin.com/company/clearcogs/ https://www.threads.net/@clearcogs https://www.tiktok.com/@clearcogs Personal Socials https://www.linkedin.com/in/matthewjwampler/ https://twitter.com/w_a_m_p_l_e_r https://www.threads.net/@matthew.wampler https://www.instagram.com/matthew.wampler/ Follow and Connect with Simon ⁠⁠www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠Simon's LinkedIn⁠⁠⁠ ⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠ ⁠Simon's Tiktok⁠ ⁠Culinary Mechanic on YouTube⁠ ⁠⁠Book a Call with Simon⁠ Simon's email: [email protected]

Join host Simon Zatyrka as he interviews Christian Fischer, the 'Disruptive Chef,' who shares his journey from Austrian kitchens to becoming a culinary entrepreneur. Discover how Fischer is revolutionizing the chef industry with innovative approaches to masterminds,side hustles, book writing, and purchasing power. Follow and Connect with Christian Christian's Instagram: https://www.instagram.com/christianjfischer/ Podcast Instagram: https://www.instagram.com/thedisruptivechef/ Christian's LinkedIn: https://www.linkedin.com/in/christianjfischer/ Christian's website: https://www.christianjfischer.com/ Podcast TikTok: https://www.tiktok.com/@thedisruptivechef Podcast YouTube: https://www.youtube.com/@thedisruptivechef Podcast Facebook: https://www.facebook.com/DisruptiveChefCommunity/ Christian's Facebook: https://www.facebook.com/theofficialchristianjfischer/ Follow and Connect with Simon ⁠⁠www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠Simon's LinkedIn⁠⁠⁠ ⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠ ⁠Simon's Tiktok⁠ ⁠Culinary Mechanic on YouTube⁠ ⁠⁠Book a Call with Simon⁠ Simon's email: [email protected]

Dive into the world of restaurant leadership with Jason E. Brooks as he reveals the keys to success from his book 'Every Leader Needs Followers.' Learn how to balance managing, leading, and coaching to create a thriving hospitality environment. Jason Brooks has over 30 years of experience in the hospitality industry in multiple leadership roles with 6 of the Top 100 hospitality brands today. Jason coach’s hospitality executives in the art of not just goal setting, but goal getting. He also teaches managers how to transform their management style to improve their hospitality leadership, so they never lead alone again. As an author, his new book, Every Leader Needs Followers: 10 Keys to Transform Restaurant Managers to Hospitality Leaders, was released on March 18, 2024. His background from 20+ brands has given him the unique ability to take the best points of each one and apply them to teams today. He is an expert in creating bite-sized chunks of audacious goals, conceptual ideation, and communicating with all levels of an organization to help create step change. Follow and Connect with Jason Website www.jasonebrooks.com Twitter twitter.com/2LeadNSucceed Instagram instagram.com/2LeadNSucceed LinkedIn www.linkedin.com/in/jason-e-brooks Follow and Connect with Simon ⁠⁠www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠Simon's LinkedIn⁠⁠⁠ ⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠ ⁠Simon's Tiktok⁠ ⁠Culinary Mechanic on YouTube⁠ ⁠⁠Book a Call with Simon⁠ Simon's email: [email protected]

In this episode of the Culinary Mechanic Podcast, host Simon Zatyrka talks to Laura Wilber, a sales expert who helps restaurants acquire and retain expense account guests. Laura shares her unique perspective from both sides of the dining experience and reveals how restaurants can tap into the lucrative business traveler market through strategic partnerships. Follow and Connect with Laura Follow and Connect with Simon ⁠⁠www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠Simon's LinkedIn⁠⁠⁠ ⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠ ⁠Simon's Tiktok⁠ ⁠Culinary Mechanic on YouTube⁠ ⁠⁠Book a Call with Simon⁠ Simon's email: [email protected]

In this episode of The Culinary Mechanic Podcast, host Simon Zatyrka talks with Jeff Fell of Fell Into Food about his unique path in the culinary world. From growing up on a farm to becoming a food broker, Jeff shares insights on industry trends, the importance of systems in kitchens, and the evolving role of technology in food service. The conversation explores the changing landscape of culinary careers and the value of adaptability in the modern food industry. Jeff Fell grew up on a small farm in Central Illinois and later moved to the Chicago suburbs to pursue a passion for cooking at culinary school. His career began in the casino industry, providing a solid foundation in high-pressure culinary environments. Jeff then transitioned to non-commercial contract food management in colleges, where he dedicated over seven years to refining their expertise. In a subsequent corporate role, Jeff supported multiple functions including purchasing, recipe and menu development, and food safety programs. Currently, he is fully committed to his podcast, which focuses on various culinary topics. Additionally, Jeff has ventured into the food brokerage industry and performs on-screen work for several equipment brands, showcasing their versatile skill set and industry knowledge." Connect with Jeff YouTube:  https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood Website: FellintoFood.com Jeff's email: [email protected] Follow and Connect with Simon ⁠www.culinarymechanic.com⁠⁠ ⁠⁠Simon's LinkedIn⁠⁠ ⁠⁠Simon's Instagram⁠⁠ Simon's Tiktok Culinary Mechanic on YouTube ⁠Book a Call with Simon Simon's email: [email protected]

In this episode, Simon Zatyrka interviews Jordan Silverman, CEO of Starfish, about his journey from line cook to tech entrepreneur. Jordan shares insights on using AI to help restaurants boost profitability, the changing landscape of food delivery, and balancing work with personal life as a startup founder. Jordan is the CEO and Co-Founder of Starfish. Prior to Starfish he was the VP of Customer Success at MarketMan. Starfish helps restaurants automate P&L analysis using AI. Resulting in less time in front of computers for your team, lowered costs, and increased profits. Connect with Jordan Website - https://www.usestarfish.com/ Jordan's LinkedIn - https://www.linkedin.com/in/jordansilverman/ TikTok - https://www.tiktok.com/@starfishsoftware Connect with Simon ⁠www.culinarymechanic.com⁠⁠ ⁠⁠Simon's LinkedIn⁠⁠ ⁠⁠Simon's Instagram⁠⁠ ⁠⁠Book a Call with Simon

In this episode of the Culinary Mechanic Podcast, host Simon interviews Christin Marvin, a restaurant consultant and leadership coach. They discuss their parallel journeys in the restaurant industry, from entry-level positions to management roles. Christin shares insights on effective leadership, the importance of clear expectations, and strategies for career advancement in the restaurant/hospitality world. Connect with Christin www.solutionsbychristin.me Christin's LinkedIn Christin's Instagram Christin's Podcast: No Hesitations Podcast Connect with Simon ⁠www.culinarymechanic.com⁠ ⁠Simon's LinkedIn⁠ ⁠Simon's Instagram⁠ ⁠Book a Call with Simon

In this episode of the Culinary Mechanic podcast, host Simon Zatyrka sits down with Jason Berkowitz of Arrow Up Training to discuss the journey from entry-level restaurant work to leadership roles. They explore the importance of systems, communication, and employee development in creating successful restaurant operations. Jason shares insights from his extensive experience in the industry, offering valuable advice for aspiring leaders and established restaurateurs alike. Connect with Jason Jason's Instagram Jason's LinkedIn www.arrowuptraining.com Connect with Simon www.culinarymechanic.com Simon's LinkedIn Simon's Instagram Book a Call with Simon

In this episode, host Simon and guest Ryan Brown delve into the evolution of the culinary industry, from the "pirate" days to the pursuit of simplicity and balance. Ryan, a seasoned hospitality professional and the founder of Union38, shares his journey, from working in Michelin-starred restaurants to becoming a stay-at-home dad and launching his own advisory business. They discuss the importance of finding mentors, cultivating hobbies outside of the kitchen, and embracing the beauty of uncomplicated, yet exceptional, cuisine. This conversation offers valuable insights for both aspiring and experienced chefs, as well as anyone interested in the dynamic world of food and hospitality. Ryan's website Ryan on LinkedIn

In this insightful episode, Simon Zatyrka interviews Scott Turner, the founder of Auden Hospitality, a consulting firm dedicated to helping hoteliers create exceptional food and beverage experiences. Scott shares his journey of leaving the corporate world twice to rediscover his true passion, and how he built a business around his values and principles. He emphasizes the importance of staying true to your calling, understanding your niche, and creating sustainable concepts that align with your core beliefs. website: www.audenhospitality.com LinkedIn: scot-turner IG: scot_auden If you'd like to see how Culinary Mechanic can help you run your kitchen like a well-oiled machine, click here

In this episode, we dive into the captivating journey of Luke Simonds, a seasoned chef who transitioned from the high-pressure environment of fine dining to the world of foodservice equipment sales. Our guest shares his experiences climbing the ranks in competitive kitchens, developing recipes for renowned natural foods grocery stores, and ultimately finding a unique balance between artistry and science in cooking. Listen in as he discusses the challenges and rewards of adapting to different culinary roles, the importance of team building and leadership, and how his current position at Ignite Food Service Solutions is shaping his career in unexpected ways. Find Luke on LinkedIn: here Ignite food Service Solutions

Join us as we continue the Conversation with Christopher Wells. In this episode, we delve into the intricate world of restaurant operations with a seasoned restaurant operator and consultant. Through his wealth of experience, Christopher shares anecdotes and insights that uncover the often overlooked secrets to restaurant success. From cost analysis to the pivotal role of hospitality, this conversation offers invaluable lessons for anyone in the restaurant industry or aspiring restaurateurs. website:⁠ https://www.piecemeal.io/⁠ IG: ⁠@piecemeal_ceo⁠ LinkedIn: ⁠@wellschristopher⁠ Piecemeal LinkedIn: ⁠https://www.linkedin.com/company/piecemeal---menus-reimagined/⁠

Join Christopher Wells, the founder and CEO of Piecemeal, in a dynamic conversation on his journey from the chaotic world of restaurant kitchens to the innovative realm of restaurant tech. Christopher shares anecdotes from his early days as a dishwasher, revealing how his adrenaline-fueled personality found its match in the fast-paced energy of the culinary world. Through insightful storytelling, he delves into the intricacies of restaurant operations, highlighting the importance of systems and teamwork in achieving excellence. Discover the genesis of Piecemeal, a revolutionary platform designed to empower restaurant owners with intuitive tools for sales prediction, inventory management, and more. website: https://www.piecemeal.io/ IG: @piecemeal_ceo LinkedIn: @wellschristopher Piecemeal LinkedIn: https://www.linkedin.com/company/piecemeal---menus-reimagined/

In this episode of the Culinary Mechanic Podcast, host Simon Zatyrka continues his conversation with Josh Sharkey, diving deeper into the intricacies of recipe development and management. From the inception of Meez to the dynamic nature of ingredient sourcing and climate impact, they explore the essential role of precision in culinary artistry. Discover the behind-the-scenes journey of transforming traditional practices into innovative solutions that revolutionize the way chefs approach recipe creation and execution. Josh Sharkey - CEO & Co-Founder, Meez The founder and CEO of meez, Josh Sharkey is an entrepreneur, chef, and restaurant operator with over 20 years of experience in the industry (Oceana, Tabla, Bouley, Cafe Gray). After more than a decade cooking in Michelin-starred restaurants, he opened Bark Hot Dogs in 2009, which earned numerous accolades in the fast casual space. Sharkey spent five years as the Chief Operating Officer of Aurify Brands (Melt Shop, The Little Beet, Little Beet Table, Fields Good Chicken, and Le Pain Quotidien) before launching meez to the public in late 2020 following over two years of development. During the pandemic, Sharkey used meez’s technology to create Recipes for Relief, an initiative that made interactive recipes available for purchase with 100% of proceeds going towards restaurant relief. Josh believes in building technology with domain empathy, ensuring software always conforms to how we operate, and fervently focusing on the finer details. www.getmeez.com instagram: @getmeez @joshlsharkey LinkedIn: @joshua-sharkey @getmeez

Join host Simon Zatyrka on the Culinary Mechanic Podcast for an insightful conversation with Josh Sharkey, founder of Meez, a revolutionary software transforming recipe management and restaurant operations. From his humble beginnings cooking at home to becoming a celebrated chef, Josh shares his journey through the culinary world and the unexpected twists that led him to entrepreneurship. Discover how a relentless pursuit of excellence and a passion for innovation shaped Josh's career, offering valuable insights for aspiring chefs and entrepreneurs alike.

In this episode of the Culinary Mechanic Podcast, host Simon Zatyrka continues his engaging conversation with Anthony Bucco, a seasoned professional in the culinary world and Senior VP of Landmark Hospitality. They delve into the multifaceted aspects that make a chef stand out beyond just culinary skills, discussing the superhero-like responsibilities chefs often carry. From the importance of industry impact to the harmony of balancing kitchen creativity with managerial duties, Bucco shares insights from his 30 years in the industry. This episode is a testament to the passion and dedication that drives the culinary world forward.

Join us as we delve into the culinary universe with Anthony Bucco, Senior Vice President of Landmark Hospitality. Discover the art of transforming historic landmarks into extraordinary dining spaces, as Anthony shares insights into his career journey from culinary school to the bustling kitchens of New York City and New Jersey. LinkedIn: @Anthony Bucco Instagram: @landmakhospitality Facebook: Landmark Hospitality Anthony's Bio: Anthony Bucco, celebrated mentor to his hospitality peers and noted top chef – serves as Landmark Hospitalities resident culinary innovator.  Bucco, collaborates with the Landmark Hospitality stable of Chefs to oversee the development of menu programming, signature events, brand standards and defining career paths for up-and-coming talent.      Anthony is an industry thought leader whose accolades in the kitchen are only matched by his community engagement outside of it.  Advocating for the industry he loves, Bucco is currently on the Executive Board of the New Jersey Restaurant and Hospitality Association, working diligently at a state and national level to ensure sustainability for the industry’s business owners and work force.  Bucco also sits on the boards of the Art of Hospitality.   Bucco’s career is highlighted by being awarded 4 stars in the Star-Ledger; for his work at each Stage Left, Uproot, The Ryland Inn, and Restaurant Latour. Anthony was instrumental in reopening the storied Ryland Inn, garnering the first four-star review New Jersey Monthly has given in almost two decades, with Eric Levin noting Bucco was “a gifted chef whose time has come.” Among other professional acknowledgement, Bucco has received The New York Times’ highest rating (Excellent), & AAAs coveted Four Diamond Award.

Join us as we delve into the world of culinary craftsmanship with Pablo Valencia, the mastermind behind "Scratching the Plate" from Tucson, Arizona. From dishwashing beginnings to the art of fire cooking, Pablo shares his journey rooted in family traditions and the power of food to evoke cherished memories. Discover the beauty of cooking with intention, the magic of unexpected flavor pairings, and the wisdom gained from years in the kitchen. Instagram: @scratchingtheplate Facebook: @scratchingtheplate

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.