Episodios

  • #65 : Find Your Culinary Identity: Chef Ron Duprat on Leadership, Legacy, and Top Chef Fame

    #65 : Find Your Culinary Identity: Chef Ron Duprat on Leadership, Legacy, and Top Chef Fame
    May 20 2025
    Chef Ron Duprat, Top Chef Season 6 contestant and culinary diplomat, brings his unfiltered perspective on today's restaurant industry. Born in Haiti and classically trained at the Culinary Institute of America, Ron has worked in prestigious establishments from The Montauk Club to Ritz Carlton while advocating for Black chefs through the Black Culinary Alliance. In this hard-hitting conversation, Simon and Ron dive into the realities of culinary education, the post-COVID labor crisis, and what it takes to run sustainable restaurant operations. Ron challenges conventional thinking about celebrity chef culture while offering practical wisdom on leadership development, financial management, and creating authentic culinary identities. This episode delivers essential insights for culinary professionals seeking to build sustainable careers beyond the glamour of food television, with Ron's unique perspective as a successful Black chef navigating predominantly white culinary spaces. Timestamps: [00:00] Introduction and Starfish sponsor message [02:25] Ron's background coming from Haiti and early culinary career [03:15] Discussion of Ron's Top Chef experience (Season 6) [05:30] How Top Chef changed Ron's career trajectory [06:50] The pros and cons of culinary TV shows on the industry [08:40] Where have all the good cooks gone post-COVID? [10:30] Simon's transition from chef to consultant and podcaster [11:45] Ron's experience at CIA in 1992 and the founding of BCA [12:40] Critique of modern culinary education setting cooks up for failure [14:20] The leadership gap in culinary education [16:15] Ron's mentors and influences in his career [18:10] What Ron would cook for Simon's Puerto Rican wife [19:30] Advice for young cooks: finding your culinary identity [21:50] The importance of nutrition and authentic food heritage [24:15] The business side of restaurants: managing P&Ls and systems [27:30] Ron's preferred culinary style and authentic approach [28:45] What makes Ron excited about his job in private clubs [31:20] Opportunities for Black chefs in 2025 [33:15] Daily wins: the importance of fundamentals and habits [35:40] Ron's "Food for My Beloved Community" garden initiative [38:20] Sourcing ingredients locally within 10-mile radius [39:15] Contact information and social media Key Quotes: "I didn't get into this business. I think this business got to me as a kid growing up in Haiti... I'm one of the few people who survived, so now I'm living the American dream." - Chef Ron Duprat "I always say Top Chef, I went on Top Chef with nothing. I got out Top Chef with everything... Top Chef itself gave me a voice, gave me a name." - Chef Ron Duprat "You might be a chef, but you are a businessman. You have to make sure you cost out everything properly. You have to make sure you follow a recipe properly... Until we do that, restaurants will keep closing." - Chef Ron Duprat "Be you. Find your identity. Don't try to be like somebody else... Create your own identity instead of trying to be somebody else." - Chef Ron Duprat Key Takeaways: Restaurant success requires business acumen: Managing P&Ls, proper inventory control, and cost management are essential skills that many celebrity chefs lack, leading to restaurant failures despite fame.Young cooks need to develop authentic culinary identities rather than copying trends or celebrity chefs. The most sustainable path is cooking from your own cultural heritage and personal experience.Systems and operational excellence are more important than culinary talent alone. As Ron states, "Great food will not keep your doors open," emphasizing the need for structured management approaches.Leadership development is severely lacking in culinary education, creating a generation of technically skilled cooks without the people management abilities needed for sustainable kitchen operations.Post-COVID recovery requires adapting to new workforce realities, as many experienced cooks have left the industry for better work-life balance in other sectors. Connect with Chef Ron Duprat: Instagram/Twitter/TikTok/Facebook: @TopChefRonLinkedIn: https://www.linkedin.com/in/ron-duprat-050438b/T Connect with Simon: Email: simon@culinarymechanic.comBook a Call: https://calendly.com/culinarymechanic/connectWebsite: https://www.simonsez.me/ Subscribe to the newsletter: https://simonznews.carrd.co/ If you're interested in Starfish: https://www.usestarfish.com/
    Más Menos
    40 m
  • #64 : Beyond the Kitchen Line: Justin Brunson's Journey from Chef to Meat Industry Innovator

    #64 : Beyond the Kitchen Line: Justin Brunson's Journey from Chef to Meat Industry Innovator
    May 13 2025
    Justin Brunson, founder of Brunson Meat Company, joins Simon Zatyrka to reveal how he developed his revolutionary "noble mold" meat aging process after transitioning from acclaimed chef-owner to meat industry innovator. Discover how Brunson's Iowa farm roots and restaurant experience at Old Major led to creating a unique aging technique that's now capturing attention from Michelin-starred chefs and major restaurant groups nationwide. EPISODE HIGHLIGHTS WITH TIMESTAMPS [00:45] - Introduction to Justin Brunson and his meat industry innovation [02:15] - Justin's early life in Iowa and connection to food through hunting and foraging [05:20] - First restaurant jobs and culinary school journey [07:45] - Creation and concept behind Old Major restaurant in Denver [10:10] - Discovery and development of the noble mold meat aging process [15:22] - Growth of Brunson Meat Company and expansion to national distribution [18:30] - Bacon production philosophy and product lineup details [21:45] - The challenges of transitioning from restaurants to meat production [24:20] - Research and development of new products including bison aging [26:50] - Premium product pricing and quality ingredient philosophy [29:15] - Business growth strategy and controlled expansion approach [32:40] - Closing thoughts and website information KEY QUOTES "I've always been a fat kid. I've always liked to eat food. My grandma was a really amazing cook. Um, I grew up in Iowa. You know, we hunted and fished and forage and gardened. And there was always forging going on." - Justin Brunson"The best food comes from the best ingredients. You can't cook with basic ingredients, man... you want the goods, you gotta use the good butter, the good oil, the good flour, you know, the good local produce that's in season." - Justin Brunson"As you get a little bit older in life, that adrenaline changes... cooking in a kitchen is great and fun and I had a great career... But man, you start getting up in your forties and you're still hucking in a kitchen, it's hard on the body. That is a young man's game." - Justin Brunson"I say no a lot more than I say yes... Let's try to grow slow and responsibly for everybody." - Justin Brunson KEY TAKEAWAYS Career evolution beyond the kitchen is possible by identifying your true passion within the culinary world – Brunson transformed his chef experience into a revolutionary meat aging businessProduct innovation often requires patience and persistence – Brunson spent eight years experimenting with mold aging techniques before successfully commercializing the processQuality-focused businesses can command premium prices by delivering truly exceptional and differentiated products – Brunson's unique aging method creates flavor profiles impossible to achieve through conventional techniquesStrategic, controlled growth builds sustainable businesses – Brunson's disciplined approach to expansion prevents operational chaos and prioritizes long-term success over short-term opportunities Connect with Justin website: www.brunsonmeats.com LinkedIn: https://www.linkedin.com/in/justin-brunson-49684a2ba/ Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/ If you're interested in Starfish: https://www.usestarfish.com/
    Más Menos
    34 m
  • #63 : Dialed in Operations: Creating More Great Days in Restaurants with Matt Wampler

    #63 : Dialed in Operations: Creating More Great Days in Restaurants with Matt Wampler
    May 6 2025
    Matt Wampler, CEO, Co-Founder of Clear Cogs, joins CULINARY MECHANIC to share how his predictive analytics platform is transforming restaurant operations across four countries. With a background in restaurant turnarounds and multi-unit management, Matt brings hard-earned wisdom on scaling operations from two to four locations while maintaining quality and culture. This conversation tackles the critical intersection of systems and people—revealing how data can eliminate daily operational guesswork while strong leadership creates the culture necessary for sustainable growth. Whether you're managing one location or scaling to multiple units, Matt's insights on being "dialed in" provide a roadmap for reducing chaos, developing leaders, and capturing those elusive percentage points on the bottom line. Timestamps [02:15] Matt's journey growing Clear Cogs from startup to serving 100+ brands [04:30] The magic of having a "dialed in" restaurant operation [06:20] How small inefficiencies hit hardest in low-volume stores [09:45] Using predictive analytics to answer practical operational questions [12:40] Leadership moment: how to handle team member breakdowns [16:30] Culture building: when staff uphold quality standards with owners [18:50] The balance between processes and people in restaurant management [23:10] Scaling from two to four locations through people development [27:40] Creating systems that keep operations "on the rails" [31:20] How operators normalize chaos without realizing it [35:45] Intentional leadership vs. reactive management [38:10] The Restaurant AI podcast announcement [41:55] Final thoughts on sustainable systems and leadership Key Quotes "Running a restaurant is incredibly hard... It's a thankless job a lot of days where you just walk in the door and wait to get sucker punched in the gut. Our goal is to help restaurants have more days go right." - Matthew Wampler "It's not the Friday night that you get wrong that really hits the bottom line. It's the Tuesday, Wednesday, it's these little decisions where if you have any little inefficiency in a low volume store, it really hits you." - Matthew Wampler "Processes are those bumpers you put on the bowling alley. Processes keep you hemmed in from side to side, and the ability to go down the bowling alley is amazing when you can't get off the rails." - Simon Zatyrka "Most people are unaware that they're living in insanity. As restaurant operators, we start to have a little chaos and then a little bit more. And then one day you wake up and you manage insanity, but you don't even notice that you're managing insanity." - Matthew Wampler Key Takeaways Predictive analytics solve the industry's persistent forecasting challenges by providing simple, actionable insights: "Today it's Tuesday, two hours prior to close, 18 sticks of bread."Leadership moments during pressure situations determine whether you lose potential talent or develop great team members—intentionally creating a culture where staff support each other.When scaling from two to four locations, invest in developing leaders from within who understand your standards and culture, rather than relying solely on external hires.The most successful multi-unit operations balance strong systems with empowered people—systems provide the structure, people provide the execution.Most operators normalize chaos without recognizing it—intentional leadership with clear processes reduces burnout while improving both operations and quality of life. Connect Section Matthew Wampler / Clear Cogs Website: https://www.clearcogs.comThe Restaurant AI Podcast: Coming soon! Simon Zatyrka / CULINARY MECHANIC Instagram: @culinary.mechanicLinkedin: @simon-zatyrkaEmail: simon@culinarymechanic.comBooking: https://calendly.com/culinarymechanic/connectNewsletter Sign-up: https://simonznews.carrd.co/
    Más Menos
    50 m
  • #62 : Leading from Within: The Journey of Becoming a Respected Sous Chef with Hanalei Souza

    #62 : Leading from Within: The Journey of Becoming a Respected Sous Chef with Hanalei Souza
    Apr 29 2025
    Simon Zatyrka welcomes Hanalei Souza, author of "Nice Work Boys" and creator of LadyLineCook.com, for an in-depth conversation about culinary leadership and professional kitchen dynamics. Hanalei shares her remarkable journey from snowboarding in ski resort towns to deliberately seeking out the busiest restaurant in town to "get her ass kicked" and test her mettle in a professional kitchen. Six years later, she's not only thrived as a sous chef but has documented her leadership evolution in a book she wrote at just 23 years old. Throughout this engaging discussion, Hanalei candidly reflects on the gradual transition from line cook to kitchen leader, emphasizing that becoming a sous chef isn't about flipping a switch but accumulating badges of competency and earning respect. She offers unique insights about leadership philosophy in the culinary world – how kitchen management differs fundamentally from office-based leadership, requiring hands-on involvement and leading from the front. The conversation also explores the challenges and dynamics of being a woman in professional kitchens, balancing restaurant work with social media presence, and the potential advantages and pitfalls of private chef work compared to restaurant employment. Listeners will appreciate Hanalei's refreshing authenticity about kitchen hierarchy, the evolution of leadership roles, and her practical wisdom that translates across industries. TIMESTAMPS [00:00] - Introduction and welcome to Hanalei Souza[01:30] - Hanalei's journey from snowboarding to cooking[05:45] - The transition from line cook to sous chef[10:20] - Discussion of Hanalei's book "Nice Work Boys"[14:30] - The evolving nature of the sous chef role[18:50] - Leading from the front in kitchen management[24:15] - Women in professional kitchens[27:40] - Adapting to new kitchen cultures and methods[31:25] - Balancing restaurant work with social media presence[36:10] - The challenges of private chef work vs. restaurant work[40:45] - Closing thoughts and where to find Hanalei online KEY QUOTES "I wanted to pick the busiest restaurant in my town. Like, where's a place where I'm gonna get my ass kicked, where I'm really gonna get a taste of this life and decide if it's for me or if I'm not cut out for it." - Hanalei Souza"Leadership is difficult, but it's not that complicated. It's the same concepts, it's the same stuff that you're putting into practice." - Hanalei Souza"A good chef or a good sous chef is still in the thick of it... you're not just standing on some throne barking orders." - Hanalei Souza KEY TAKEAWAYS The transition from line cook to sous chef isn't instant—it's a gradual process of gaining skills, respect, and responsibility.Effective kitchen leadership requires being hands-on and "in the trenches" alongside your team, not just directing from afar.Being a woman in a professional kitchen comes with unique challenges, but diversity in kitchen staff often leads to cleaner, more organized operations.Social media presence for chefs needs to be authentic and grounded in actual kitchen experience to have credibility. Connect with Hanalei: Website: LadyLineCook.com Instagram: @ladylinecook Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/ Subscribe: "so, I had a thought…" newsletter If you're interested in Starfish: https://www.usestarfish.com/
    Más Menos
    42 m
  • #61 : Bringing Chefs Back to Their Passion and Into Your Home with Petko Petkov

    #61 : Bringing Chefs Back to Their Passion and Into Your Home with Petko Petkov
    Apr 22 2025

    Ever wondered what happens when passionate foodies decide the traditional dining model isn't working?

    In this episode, Simon Zatyrka sits down with Petko Petkov, founder of Chefin, a global platform connecting private chefs with clients for in-home dining experiences. From impromptu dinner parties on Bondi Beach to coordinating chefs in multiple countries, Petko shares how a simple idea sparked by frustration—being stuck in the kitchen instead of enjoying guests—evolved into an international culinary matchmaking service.

    You'll discover how this business model not only delights clients but offers chefs a creative outlet beyond their daily restaurant grind, sometimes even bringing burned-out culinary talent back to the industry they love. This conversation serves up practical insights about entrepreneurship, hospitality innovation, and the universal power of food to create meaningful human connections.

    Connect with Petko

    Website: https://chefin.com/

    LinkedIn: https://www.linkedin.com/in/ppetko/

    Connect with Simon

    Email: simon@culinarymechanic.com

    Book a Call: https://calendly.com/culinarymechanic/connect

    Website: https://www.simonsez.me/

    If you're interested in Starfish: https://www.usestarfish.com/
    Más Menos
    33 m
  • #60 : Chef Life Radio: Intention and Purpose, The Secret Ingredients of Successful Chefs with Simon Zatyrka

    #60 : Chef Life Radio: Intention and Purpose, The Secret Ingredients of Successful Chefs with Simon Zatyrka
    Apr 14 2025
    HERE IS SOMETHING SPECIAL!! Somewhere in the time construct Adam Lamb and Simon Zatyrka got together for a series of conversations. In this episode Simon joins Adam on Chef Life Radio. What ensues is a stark contrast from the conversation on CULINARY MECHANIC (previous episode). I hope you enjoy it at least half as much as we did recording it. "Just keep going, man. You learn more from failure than you do from success." - Chef Simon Zatyrka In the ever-evolving landscape of culinary leadership, adaptability isn't just a skill—it's a necessity. As chefs and restaurateurs navigate the choppy waters of rising costs, shifting consumer behaviors, and unprecedented challenges, one question looms large: How do we not just survive, but thrive? In the ever-evolving landscape of culinary leadership, adaptability isn't just a skill—it's a necessity. As chefs and restaurateurs navigate the choppy waters of rising costs, shifting consumer behaviors, and unprecedented challenges, one question looms large: How do we not just survive, but thrive? In this episode of Chef Life Radio, I sit down with Chef Simon Zatyrka, the CULINARY MECHANIC himself, to explore the current state of the industry and uncover strategies for success in these turbulent times. The Changing Face of Restaurants We dive into the transformations reshaping the culinary world: The rise of counter-service models in response to labor costsHow technology is altering customer interactionsThe impact of natural disasters on local food scenes "It's not the same as it was three years ago," Simon notes, highlighting the industry-wide sentiment of change. timestamps Innovative Solutions in Action Discover how forward-thinking operators are adapting: The emergence of worker-owned co-opsExpanding through ghost kitchens and commissary modelsReimagining traditional service structures The Human Element: Still at the Core Despite technological advances, we explore why people remain the heart of hospitality: Building cultures of mutual respect and understandingThe power of intentional leadership in retaining staffWhy treating employees "like people" is more crucial than ever Lessons for Aspiring Culinary Leaders Simon shares invaluable insights for those looking to make their mark: The importance of continuous learning and adaptationHow to approach change with intention and purposeStrategies for maintaining creativity amidst challenges Whether you're a seasoned chef or an aspiring culinary entrepreneur, this conversation offers a candid look at the realities of today's restaurant industry—and the mindset needed to excel within it. Ready to rethink your approach to culinary leadership? Tune in for a dose of practical wisdom and inspiring resilience. Stay Tall & Frosty and Lead from the Heart, Adam Links In The Show CULINARY MECHANIC podcast: https://culinarymechanic.com/ Simon on Linkedin: https://www.linkedin.com/in/simon-zatyrka/ Join the Crew and Support the Show: https://ko-fi.com/chefliferadio/tip Subscribe: https://cheflifecoaching.com/the-recipe-newsletter Learn More @ https://cheflifecoaching.com Like, Follow & Subscribe to Chef Life Radio @ https://therealchefliferadio.captivate.fm/listen Copyright 2025: Chef Life Media
    Más Menos
    56 m
  • #59: The Art of Kitchen Presence: Talking About Culinary Leadership with Chef Adam Lamb

    #59: The Art of Kitchen Presence: Talking About Culinary Leadership with Chef Adam Lamb
    Apr 14 2025

    Ever wondered what makes a great chef different from a good one? In this soul-stirring conversation, host Simon Zatyrka sits down with culinary leader Adam Lamb to uncover the human side of professional kitchens. From dishwashing beginnings to leadership wisdom, they dive into the beautiful chaos of kitchen life, revealing how presence, patience, and humanity create not just outstanding food but extraordinary teams.

    As Adam powerfully states, "What makes a great chef? I think really what separates the good from the Great is this idea of being completely present in the moment, whether they're with their team or whether they're building a dish or where they're out with the guests. Nothing else exists except for that moment."

    This episode takes you on a journey through professional kitchens – from the "island of misfit toys" culture that welcomes dedicated workers regardless of background, to the heightened sensory awareness chefs develop that allows them to "hear" when food is perfectly cooked. Simon and Adam share candid stories about their formative culinary experiences, including Simon's trial-by-fire on a wood-fired grill and Adam's moment of revelation watching two line cooks move in perfect synchronization.

    You'll discover practical leadership techniques like the "reset button" – a simple 30-second pause with water that can restore humanity during kitchen chaos – and why creating a culture of calm leadership ultimately produces better food than fear-based motivation. As Adam wisely notes, "This industry is hard, and that's okay. It just doesn't have to be harsh."

    Whether you're a seasoned chef, an aspiring culinary professional, or simply someone who appreciates what happens behind restaurant doors, this episode delivers hard-earned insights about facing fear, finding calm in chaos, and remembering why we fell in love with food in the first place.

    Listen now to experience this conversation between two veteran chefs who've mastered not just cooking techniques, but the art of culinary leadership.

    Connect with Adam

    podcast website: https://www.chefliferadio.com/

    LinkedIn: https://www.linkedin.com/in/chefadammlamb/

    Instagram: https://www.instagram.com/chefadammlamb/

    Connect with Simon

    Email: simon@culinarymechanic.com

    Book a Call: https://calendly.com/culinarymechanic/connect

    Website: https://www.simonsez.me/

    If you're interested in Starfish: https://www.usestarfish.com/
    Más Menos
    46 m
  • #58 : Optimizing Restaurant Labor with Cijoy Olickal

    #58 : Optimizing Restaurant Labor with Cijoy Olickal
    Apr 8 2025

    In this episode of CULINARY MECHANIC, Simon Zatyrka sits down with Cijoy Olickal, COO of GM Pilot, to explore how innovative tech solutions are transforming restaurant management. From his unexpected entry into the hospitality industry to developing game-changing labor optimization tools, Cijoy shares how his background in management consulting led him to create solutions that give restaurant GMs back their most valuable resource: time.

    Discover how the right data can uncover hidden labor costs, improve efficiency, and help recognize top-performing team members—all while allowing managers to get back on the floor where they belong. This conversation delivers practical insights on labor management, employee engagement, and the future of restaurant operations with a refreshing blend of tech expertise and real-world restaurant experience.

    Connect with Cijoy:

    website: https://www.gmpilot.com/

    Linkedin: https://www.linkedin.com/in/cijoy/

    Connect with Simon

    Email: simon@culinarymechanic.com

    Book a Call: https://calendly.com/culinarymechanic/connect

    Website: https://www.simonsez.me/

    If you're interested in Starfish: https://www.usestarfish.com/
    Más Menos
    42 m
adbl_web_global_use_to_activate_T1_webcro805_stickypopup