In today’s Chef AF episode, our host Chef Jim Berman speaks candidly with Chef Curtis Gamble of Pittsburgh’s Station restaurant about a very important topic not only within the restaurant industry but in society today.
The two talk about the importance of having some sort of anchor outside of the work place, establishing open lines of communication about each individual’s goals, and simply adopting healthier lifestyle habits.
“I think on a day-to-day basis, as I’ve grown older… I’ve kind of calmed down, you know? To be totally candid, quit drinking, things like that… I’ve managed to keep more of a calmness about the kitchen work, a calm kind of intensity to it?,” says Chef Gamble. “And I think that’s translated well to keeping communication open… allowing people to be like candid with how they feel about certain things… the work loads that they have and things like that.”
Listen to the podcast above to hear the full conversation and learn some tips about how to better communicate with your fellow crew members!
2:26 - Meeting Chef Curtis Gamble
3:50 - How is your head?
5:47 - Work/Life Balance
13:06 - BOH Hospitality
16:59 - How to get your crew to feel comfortable to talk?
23:40 - Advice for young chefs?
26:49 - Blue Collar Work