Joins us on the Back Dock
Sunday Night October 20th at 9pm EST
Speaking to us about all things Culinary; how to create highly effective teams, what it means to be a true leader and how to operate in integrity.
Show Notes – ep.107
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We’re Focused on Vibrant Culinary Career Longevity
- And how about the careers of those that share our kitchens, elbow to elbow on the line – the prep cooks furiously trying to keep up with the line during service – who looks after their career longevity?
- A Word from Anthony Bourdain: “Few things are more beautiful to me than a bunch of thuggish, heavily tattooed line cooks moving around each other like ballerinas on a busy Saturday night. Seeing two guys who’d just as soon cut each other’s throats in their off hours moving in unison with grace and ease can be as uplifting as any chemical stimulant or organized religion.”
- “Knowing is not enough; we must apply. Willing is not enough; we must do.”- Johann Wolfgang Von Goethe
- What we owe our crews or do we?
- Team Building
- The Four Questions
Donald Burns, The Restaurant Coach™ is the leading authority, author and speaker on how restaurant owners and operators go from just good to becoming exceptional.
He helps independent operators create organizations that thrive and bring out their workers’ natural strengths to reach their peak potential.
Donald is the founder & CEO of The Performance 7 Group, LLC, a behavioral based performance company, that works exclusively in the hospitality industry. Through workshops, seminars and a coaching business model, The Performance 7 Group has created results based programs that lead the industry in business solutions for today’s economy.
He started his working life at the age of 15, washing dishes for his father who was an executive chef. At age 18, he enlisted in the US Air Force and was a member of the elite Pararescue Teams. After his service to his country, Donald attended the University of Miami while continuing to work with world class chefs.
Due to his ability to form and develop high performance teams, Donald was recruited by celebrity chef Wolfgang Puck to help expand his catering company across the US.
A 29 year veteran of the food service industry, Donald has owned, designed and created two original concept restaurants. He has had the keys in his hand, his name on the loans and the payrolls to meet. The hard lessons he learned as an owner has lead him to his current path of restaurant coach.
Donald is a sought-after adviser in the areas of menu design & engineering, restaurant operations, culinary consulting, peak performance and team dynamics. In addition to his blog at http://wdonaldburns.com, he also has The Restaurant Coach Podcast on iTunes and online radio show High Performance Hospitality scheduled for 2013.
You can contact Donald at Phone:(505) 629-0745. www.donaldburns.net. e-mail: firstname.lastname@example.org
One of Thomas Keller’s greatest passions is for teaching others how to be better in the kitchen, whether it’s his own chefs or home cooks. Culinary smarts start here. Pin It Email article Print Reprints & permissions The 10 recipes everyone should…
“So who the hell, exactly, are these guys, the boys and girls in the trenches? You might get the impression from the specifics of my less than stellar career that all line cooks are wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts and psychopaths. You wouldn’t be too far off base. The business, as respected three-star chef Scott Bryan explains it, attracts ‘fringe elements’, people for whom something in their lives has gone terribly wrong. Maybe they didn’t make it through high school, maybe they’re running away from something-be it an ex-wife, a rotten family history, trouble with the law, a squalid Third World backwater with no opportunity for advancement. Or maybe, like me, they just like it here. ”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly
Chef Antonio Campolio
Joins us on the Back Dock – Why Mentoring Matters
WALLA WALLA — With a resume that includes preparing exceptional meals for famous actors, athletes, politicians and presidents, Chef Antonio Campolio is presenting a new level of culinary distinction at the Marcus Whitman Hotel & Conference Center.
- Anthony Bourdain: “There is no lying in the kitchen and no God either. He couldn’t help you anyway. You either can or can’t make an omelet. You either can or can’t chop an onion, shake a pan, keep up with the other cooks or replicate again and again – perfectly, the dishes that need to be done. No credentials, no amount of bullshit, no well-formed sentences or pleas for mercy will change the basic facts. The kitchen is the last meritocracy – a world of absolutes. One knows at the end of the day how one did.”
- Put up or shut up, bring it and put some stank on it; In the end you have been found measured my friend – and for today – it is good
- After all, we’re only as good as the last plate we’ve put out or as good as the youngling we’ve taken under our chicken wing, investing our knowledge, wisdom, patience and, ultimately – good humor in mentoring…..I’ve seen some great chefs but I’ve never seen one so great that he was able to hold down the entire line down by himself through service………….
- What is our responsibility to our community, farmers, fishermen, vendors?
- What do we owe our customers?
- Are we just gears in the machinery of delivery of the mythical white buffalo of unchecked and unsustainable growth?
- ‘What we dude? What can I do? I’m just giving em what they’re asking for?’ Awright, let’s see how that works for us – cause it is US, intimately connected in this most sacred of dances – how we front up, how we represent everyone in the value equation has a direct impact on the entire supply chain.
- Chipolte’s CEO Richard Ell’s practically changed the entire system of pork production single handily by demanding better conditions for the product purchased………….
- So what can YOU do? Dunno, why don’t you try and then tell me – like my guest chef tonight – Antonio Campolio from the Marcus Whitman Hotel and Conference Center from Walla Walla Washington what you’re capable of doing my man…….
- Chefs making a difference
- Reasons to stay right where your at with what you have
- Defining moments
- The 4 Questions
- The 1 No One Ever Asks
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It’s close to 6 in the morning, and the sky is muted and streaked with pink, white and blue stripes. I am on Kachemak Bay in a bright yellow kayak, and the water is as flat as a calm lake. A family of otters — a mother and two young cubs — swims…