Talking Chefs is a podcast where I interview noteworthy Chefs and find out how they realized their achievements. We’ll touch on their defining moments, successful choices and questionable decisions while getting a sense of their favorite techniques, core principals and philosophies.
We’ll find out what resources they used, who they learned from and if they had to redo their journey from apprenticeship to Chef again, what would they do differently. So sit back, relax and enjoy as we listen for clues to their successes.
A podcast for Chefs by Chefs
Note: The Chefs that appear on Talking Chefs are the cream crop, the best of the best and would be considered world-class performers. Talking Chefs episodes average 1 hour in length.
Why would a Chef listen to Talking Chefs?
• To learn from the sharing of knowledge
• To learn lessons from another Chefs failures
• To be exposed to different ideas
• To better understand how to become a high end successful Chef
• To be feel important and relevant
• To be inspired by listening to other passion
• To become a better Chef
Here is a long form look at our audience:
Talking Chefs Audience
This is a description of our audience. Chris is Talking Chefs biggest fan. Here is a fable to help get to know him and The Talking Chefs audience.
Chris is a 34 year old Sous-Chef working at a higher end casual restaurant. Chris works 10-12 hour days 5 days a week, occasionally he’ll work 6 days when he gets stuck covering a function or a hole in the schedule. Luckily, the type of restaurant he works at isn’t corporate so he gets to contribute to the menu design and create some of the specials during the week.
A typical working day for him starts around 11am so he can get a jump on prep for dinner while keeping an eye on the line during lunch service. He’s a little quieter first thing in the morning as he sips his freshly brewed coffee while listing to Chef Dick’s plan for the day. He didn’t meticulously brew his coffee with a fangled new age devise that could be misinterpreted for something found in a meth lab, but he did throw a fresh pot on. Fresh warm coffee seems to ease the pain of listening to Chefs half-baked plan for the day. Chris really doesn’t love Chef Dick. Not because Chef Dick ended up being the Chef by mere luck. Not because he doesn’t seem to love his work anymore. Not because he seems burnt out, but because he’s a dick. Chris typically tunes out Chef Dick during these morning discussions and instead formulates his own plan on how to best tackle the day. An optimist at heart, Chris is hoping he can just hang in there long enough for Chef Dick to move on, so he can grasp the reins of the kitchen.
With his prep list inked and his mize in place, Chris slowly gets into the rhythm banging off a few items. This is the time of day he turns on the podcast and solidifies his groove. This is the one time of day he can connect and listen to world class Chefs stories, inspirations, techniques, failures, insecurities and routines. He listens to the podcast for the sense of purpose and the idea that he belongs to something bigger than himself. This is his time to get inspired and grow. Chris relaxes. At this moment he’s not the second half to his common-law spouse. He’s not the father to his 2 year old boy and baby girl due in 4 months. He’s not a lost soul of career possibilities. Chris is a Chef, listening to Chefs.
The inspiration Chris garners from the podcast puts a bounce in his step and motivates him to spend a little bit more time with his apprentices finessing dinner service. Plates passing Chris’s scrutiny are delicately placed in the pass with a sense of pride and significance. Chris knows kitchens aren’t a forgiving environment with brutal hours, but this is where he is in life right now. He’s making the most of it by meticulously creating each plate with passion. Listening to the podcast helps him feel purpose and reminds him the work he does is a valuable service to others. When his common law spouse asks him how his day was, Chris says “not too bad, I got to listen to how Thomas Keller made it big and how he approaches designing a dish. Did you know he stores his fish upright? He believes they should be stored in the same fashion as they swim”.