Worse than getting burned? Losing your mind! Why Mental Health Matters

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.

Mental Health.

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!


Show Notes:

  • 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

Hosted by:

Rachel Brill

JIM BERMAN

Expert Columnist / Show Host


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The New Wild West... Food Trends, Cannabis & The New Hospitality

It’s been a little over six years after recreational cannabis was legalized in the state of Colorado through Amendment 64 and the impact has been huge on many fronts. In this episode of Chef AF, our host Chef Jim Berman sits down with Denver-resident, Chef Brandon Foster to talk about one way the cannabis industry has unexpectedly impacted the food service industry.

The gentlemen also dish about the Colorado food scene, culinary trends across the nation, as well as, the Denver work environment for chefs.

“It’s a very homegrown scene and everybody has worked kind of with everybody, so to speak. And, you know, there’s not necessarily a lot of bad blood or competition. Yeah you want to succeed but you want to see your friends succeed too,” says Chef Foster. “And that’s an environment between restaurants where that’s not always the case in a big city...I think this is something that sets us apart, if you will.”

Chef Foster started his culinary career by working in hotels and then went on to work for restaurants. About three years ago, he made a change to work for a non-profit, Project Angel Heart, an organization that makes medically-tailored meals for people who are living with life threatening illnesses.

Listen to the podcast above to hear the full conversation about the positive and not so positive impact of the cannabis industry on Colorado and, more specifically, the foodservice industry!


Show Notes:

  • 1:21 - Meeting Chef Brandon Foster of Project Angel Heart

  • 3:58 - Restaurant Industry trends happening in Denver, Colorado

  • 8:48 - Describing the Colorado food scene

  • 14:23 - What do you look for food trends-wise when traveling?

  • 19:20 - Cannabis legalization impact on restaurant industry

  • 23:16 - Positive impact of CBD on a local farmer and what he decided to do with his farmland

Hosted by:

Rachel Brill

JIM BERMAN

Expert Columnist / Show Host


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Why 'Local-Only' Isn't Going To Work

In the midst of the farm-to-table movement, a lot of what we are hearing in the restaurant industry is talk about locally-sourced menus and cooking in accordance with the seasons.

The concept, in theory, is great and all and it’s exciting for chefs when they are able to work with the freshest of ingredients grown in the farm down the street, but is this concept sustainable in every part of the country?

In this first episode of Chef AF, our host Chef Jim Berman sits down with Chef Hari Cameron, a semi-finalist for the James Beard “Rising Star Chef Of The Year” award in 2013 for his restaurant a(MUSE), to discuss why local-only isn’t going to work. They will chat about the reality of cooking with the seasons in certain parts of the country, best practices, and, even, how to strike a balance to keep businesses afloat.

“If we only ate locally, we would only be eating hydroponically or really hearty meals...,” says Chef Cameron.

Chef Cameron opened his Rehoboth Beach (Delaware) restaurants, a(MUSE) and Grandpa (MAC), in 2012 and 2015 respectively and found success with both concepts early on from their inception.

“We were cooking food that was exciting to us. We didn’t know anybody was paying attention or even listening,” says Chef Hari Cameron.

Listen to the podcast above to hear the full conversation about not only supporting the local community but the goal of cooking delicious food!


Show Notes:

  • 1:33 - Introducing Chef Hari Cameron of a(MUSE) & Grandpa (MAC)

  • 4:17 - So, why local-only as a concept isn’t going to work?

  • 6:40 - How does Winter shape-shift your menu?

  • 11:06 - What do you say to people who look to do local-only?

  • 13:43 - How do you strike a financial balance to make your business work?

  • 26:49 - What does hospitality mean to Chef Hari Cameron?

Hosted by:

Rachel Brill

JIM BERMAN

Expert Columnist / Show Host


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Getting to Know Chef Jim Berman The Host Behind New Foodable Podcast—Chef AF

“I am, quite honestly, a very unintentional cook,” says Chef Jim Berman.

In this episode of The Barron Report, host Paul Barron sits down with Chef Jim Berman, a longtime Foodable expert contributor, whose currently working as a corporate chef for a regional group that has six operating properties.

“I was a private school wonder-kid if you will in that I went to a fancy private school and I was going to be an investment banker because my dad said ‘You’re going to be an investment banker!’ …and I found that in between semester of going to school being a cook was a pretty easy way to find work and it was pretty rewarding and the lifestyle was certainly an adventure,” says Berman. “And then a few years into it, I thought maybe this is something I’m going to do for real.”

Berman is the host of Foodable’s newest podcast show—Chef AF, It’s All Food!

“So, boiled down, reduced. [Chef AF] really is about real, relevant, almost gritty insight about best practices, worse practices...,” says Berman. “You know, one of the things I came up with when we were conceiving the show is cues and miscues. I think bad missteps we can learn from…”

Listen to the podcast to learn more about how Chef Berman thinks about food and get a sneak peek into what to expect from the first season of Chef AF!


Show Notes:

  • 1:43 - How Jim Berman got into the restaurant industy

  • 3:28 - Chef Jim Berman’s current role

  • 6:01 - What kind of content do you look for as a foodservice professional?

  • 8:07 - What to expect from Chef AF

  • 15:05 - What Chef AF will mean to operators?

  • 20:25 - Role of Social Media today

  • 29:53 - What Chef AF could mean to listeners and possibly guests

 
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Emerging Brand Series: McAlister's Deli Looks to the Future with Joe Guith

On this episode, seasoned food industry leader, Joe Guith, President of McAlister’s Deli®, shares with Foodable insightful information about the future outlook of the brand.

Within the course of the next year McAlister’s Deli plans to continue to elevate its menu to offer more premium items.

“We know that our guests want more from us and we can offer more and so you can expect to see that start in our soup lineup and more to salads, sides and even more spuds and sandwiches from a premium standpoint,” said Guith.

Be sure to download the Top 150 Emerging Brands Guide to see Foodable Lab's full list of emerging brands.