The Chef Rock Xperiment

The biggest pain point I hear from chefs and restaurant industry folks is not having enough money. Before we can get to the bag, we have to deepen our understanding of how food and money work in the restaurant business. Food cost is a great start, chefs. Listen in as I talk about food cost.

International Gourmet Foods host the food industry's first after-hours food show and I speak with the chefs, restaurant owners and everyone in between that attend the show. Sipping on cold beverages, checking out new and exciting ingredients, and all after a shift-what could be better? Grab your shift drink and take a listen!

Can restaurants create a culture of mutually reinforcing culinary excellence and personal dignity? Gideon Culman of K Street Coaching and I try to find out. 

Rising star and author of "Son of Southern Chef", Chef Lazarus Lynch joins me to talk about his book, his family and spiritual self-care. This was such a wonderful conversation. Chef Lazarus humbly shared with me that is an "old soul" and I certainly agree. It's my practice to only speak with people that intrigue me and I can say that I was pleasantly surprised author rich and fulfilling our conversation was.  I hope you enjoy! https://www.sonofasouthernchef.com

I speak with chefs, owners and many others in the food business in the industry’s first nighttime food show presented by International Gourmet Foods at Bingo Beer Company in Richmond, Virginia. Bingo Beer Special Events Coordinator, Stacy Lunstford speaks with me here. International Gourmet Foods http://igf-inc.com/ Bingo Beer Company https://www.bingorva.com/

I speak with chefs, owners and many others in the food business in the industry’s first nighttime food show presented by International Gourmet Foods at Bingo Beer Company in Richmond, Virginia. Johnson & Wales Graduate and line cook, Kyra Creek speaks with me here. International Gourmet Foods http://igf-inc.com/ Bingo Beer Company https://www.bingorva.com/