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116: Chef Thomas McNaughton and His All or Nothing, Head Down, Metal Pounding Approach to Success

    New Jersey native and Culinary Institute of America Grad, Chef Thomas McNaughton has what seems to be an all or nothing approach to life. Overseeing Flour and Water, Central Kitchen and Salumeria, Chef McNaughton has his roots firmly planted in San Francisco, as the Executive Chef for Ne Timeas Restaurant Group.He has been nominated…

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115: Chef Jay Murray On Why Being Canadian Is His Weakness AND Strength

  Chef Jay Murray has been surrounded by food and restaurant culture ever since a young boy. He attended Hampshire College and focused on literature. After doing some food writing, he decided to take some career advice from Rick Bayless and Charlie Trotter to “Be a Chef and go as far as you can with…

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The Soul of a Chef

114: Talking Tuesday | The Soul of a Chef: 3 Incredible Chefs 1 Incredible It Factor

      I recently finished reading Michael Ruhlman’s The Soul of a Chef: The Journey Toward Perfection and I have to say, its a MUST READ for any restaurant professional seeking success. There is absolutely no questioning why so many of my past guest have suggested this book to you, my listeners. In this book Ruhlman…

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113: Alexis Gelburd-Kimler Expresses The Power in Clarity of Your Definite Purpose.

      Gaining insight from her years at Beacon Hill Bistro, Craigie on Main and Aquitaine, Alexis continues her philosophy of consistency and unwavering warmth, graciousness and comfort for every patron at the West Bridge in Cambridge, MA. The West Bridge has gained numerous accolades from Boston Magazine, Bon Appetit, Food and Wine, Eater,…

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112: Bobby Stuckey On How To Turn Disadvantages Into Advantages

      Bobby Stuckey’s hospitality career started in his native Arizona. After getting some experience, he spent the next 8 years perfecting his craft as wine director. First, at The Little Nell Restaurant in Aspen, then at the French Laundry. In 2004, after earning his Master Sommelier Diploma, he opened his first restaurant, Frasca…

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Stuckey TEDx

111: Talking Tuesday | Bobby Stuckey’s TEDx | Be a Hospitalian

  Its been a while since we’ve done a Talking Tuesday. Today I’m PUMPED to share with you a Bobby Stuckey’s TEDx Talk, “Be a Hospitalian”. I discovered this TEDx a few weeks back and have been itching to share it with you. Bobby Stuckey is the Co-Owner and Master Sommelier at Frasca Food and Wine located…

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110: Chris Himmel Shares Why You Need a Sense of Humor In The Restaurant Industry

    Chris Himmel got is start in the hospitality industry doing odd jobs for his families’ restaurants. This early exposure ignited his passion for the restaurant industry and that passion carried him to study at Cornell School of Hospitality Administration in Ithaca, NY. After graduating he mastered his craft working under the tutelage of…

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109: Authority Thursday | David Cantu On The Hot Benefits of HotSchedules

    David is the Co-Founder of HotSchedules. HotSchedules delivers easy-to-use, online employee scheduling functions that allow you to keep up with availabilities, time-off requests, employee certifications and the daily roster. If you’re thinking its about time for your restaurant to evolve, by implementing more technology, then HotSchedules is where you need to start. During this…

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108: Tom Boucher Stresses The Value In Learning From Chains.mp3

    Tom Boucher started his hospitality career in 1986 as a server for T-Bones. At the time, he was a graduate student trying to make a little extra cash during his winter break. This could be called the longest winter break ever, as Tom gave up his scholarship and never went back. 29 years later…

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107: Tom Walter Says Surround Yourself with Great People and Have an Exit Strategy

    Tom has more than 40 years experience as an owner and operator in the service industry. He has participated in the startup of 30 companies, acquisition of three and—in a few cases—the termination of businesses in a broad spectrum of markets. He is best known as the Chief Culture Officer of Chicago-area Tasty…

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