『Chef Life Radio』のカバーアート

Chef Life Radio

Chef Life Radio

著者： Adam M Lamb
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Chef Life Radio is not about working harder, optimizing systems, or hustling your way out of exhaustion. It’s about restoring authorship. Hosted by Chef Adam Lamb, Chef Life Radio explores the invisible emotional and leadership load carried by people who love their work, and quietly let that love become obligation. Through reflective solo episodes and lived stories, the show names what most professionals feel but rarely articulate: When responsibility becomes erosion When endurance replaces choice When leadership turns into self‑sacrifice This isn’t motivation. It’s recommitment. Chef Life Radio is for people who want to remain excellent without disappearing from their own lives — and who are ready to lead from clarity instead of depletion. Register for the free monthly Culinary Leadership Lab: a live working space for chefs ready to lead without losing themselves @ https://link.cheflifecoaching.com/leadershiplabChef Life Media LLC アート クッキング 個人的成功 出世 就職活動 経済学 自己啓発 食品・ワイン
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  • 248 | Chef Dean Harrison: Leave Your Ego on the Shore

    248 | Chef Dean Harrison: Leave Your Ego on the Shore
    2026/08/20
    Chef Dean Harrison has spent 14 of his 22 years as a chef cooking on superyachts — from a 100-footer that rode out a cyclone in the South Pacific to a 280-footer spending $50,000 a week on provisions. This episode is for anyone who's ever wondered what's actually on the other side of the "yacht life" fantasy, and for any chef weighing whether a different version of this career exists.Register for the free monthly Culinary Leadership Lab @ https://thecheflifebrigade.com/thelab"You need to leave that ego in the restaurant. But honestly, if you can do that, you're going to be a successful yacht chef."The Job Nobody Warns You AboutDean's first yacht job was a six-day crossing from Brisbane to Fiji — and it put him inside the eye of a cyclone for the entire trip. Two sailors racing in the same storm system died and fell overboard. The boat's stabilizers failed, the hydraulics overheated, and the captain hand-steered for 48 hours while the hull rolled hard enough that Dean kept a mask and snorkel by his bed, working out which doors he'd swim through if the boat flipped.That's not the version of yacht life that makes it into the brochure, or the reality show. And it's the story Dean leads with now — not the biggest boat he's worked on, not the fanciest guest — because it's the truest one.Why YachtsTwenty-two years ago, Dean started his apprenticeship at 15 in what he calls "the Gordon Ramsay era" — yelling, getting burned, abusive kitchen culture treated as normal. He wasn't chasing Michelin stars. He was looking for a version of this career that let him travel, get paid what he was worth, and keep his sanity intact. Yachting checked every box he didn't know he was allowed to want.What "Below Deck" Doesn't Show YouOn a superyacht, roughly 70% of the boat belongs to guests — the flowers, the leather, the finishes. The other 30% is crew country: bunk beds, shared cabins, thinner carpet, harsher lighting. You can feel exactly where you cross that threshold. It's not exploitation, Dean is clear — it's just the part nobody photographs.The economics on the guest side are almost absurd by comparison. A week charter on his last boat ran $1.2 million. The chef's food budget alone was $50,000 a week — not because guests eat that much, but because you're provisioning for anything they might ask for, at any hour, with no grocery store to run to mid-ocean. Tips ran $4,000–$8,000 a week per crew member. Which is how you end up getting woken at 3am to make chicken fingers, and being genuinely fine with it.The Village That Gave Him a FreezerThe two places Dean says actually changed him weren't the biggest boats — they were Alaska and Raja Ampat, Indonesia. In Vanuatu, his yacht stopped at a remote village the owners had given solar panels the year before. Dean asked the chief's son the reflexive question — "what do you do for a living?" — and got looked at like it didn't compute."I fish, I grow my vegetables, and I live," the man told him. "I smoke a bit of weed." In the year since the solar panels arrived, the village had built a small economy around freezing fish to sell in town. Dean's takeaway wasn't a lesson about simplicity — it was a correction to the assumption that wealthy people are careless with what they have. He's met, in his words, some of the most generous people he'll ever know, on boats most people will never set foot on.What It Actually CostsThe entry price is almost nothing — an STCW safety course and a basic medical exam run about $1,300 total. The real cost shows up later: missed weddings, relationships that don't survive the distance, and years living in shared cabins with people you didn't choose. Dean calls himself lucky — he started young, with no baggage — but he's honest that the mental toll compounds, especially for anyone who isn't naturally good with people in tight quarters.His one non-negotiable: coffee on deck every morning, watching the sunrise, before the day starts. And a rule he wishes he'd learned faster — know when to leave. "This is bullshit. I don't feel happy waking up every day. I leave," is how he puts it now, after staying on boats longer than he should have more than once in 14 years.Eight Years to Feel Like a Real ChefDespite steady work on increasingly high-end boats, it took Dean about eight years to fully trust that he belonged — that he could walk onto any yacht, read what the guests actually wanted, and deliver it. Now running a coaching program and recruitment agency for yacht chefs, he says the imposter syndrome is gone, not because he became perfect, but because he can see exactly where he went wrong and hand newer chefs a shortcut around it.The One Thing That Still Worries HimNot the storms. Not the isolation. The mental toll of chefs sacrificing themselves for people who, in his words, "couldn't care less if you stay or leave" and "forget about you within a year." Three or four burnouts into his own career, it's the part of the ...
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    49 分
  • 247 | Gentle Pressure: How Chef Duane Keller Rebuilt a Kitchen Without Breaking His People

    247 | Gentle Pressure: How Chef Duane Keller Rebuilt a Kitchen Without Breaking His People
    2026/08/13
    "I like that it's hard. I just don't think it needs to be harsh."Chef Duane Keller spent a year turning around the kitchen at Bellmead Country Club in Thomson, Georgia — cutting cost of goods in half and nearly doubling sales — while running on a leadership philosophy he calls gentle pressure. This episode also brings in his sous chef Damon and general manager Josh Morris, so you get the same turnaround from three different seats in the room, and the answer to a much bigger question: what a year of consistent, unglamorous pressure actually costs and returns.Registration for the free monthly Leadership Lab is open — a live working space for chefs ready to lead without losing themselves — @ https://thecheflifebrigade.com/thelabThe Slicer StoryChef Duane didn't walk into Bellmead with a five-year plan. He walked in and asked one question: do we have a slicer? The answer was yes — sitting unused in the storeroom, while the kitchen kept buying pre-sliced deli meat instead of prepping from scratch. In his own words, there had been "no effort, and therefore no results." Twelve months later, cost of goods was cut in half and sales were nearly double what they'd been. Turnaround leadership, it turns out, rarely starts with vision. It starts with somebody finally asking the obvious question nobody else bothered to.The Pathology Report Nobody ReadThen the conversation turns, and Duane tells you something he didn't have to. He survived two cancers at the same time — worked through it, radioactive pill and all, taking $3,000 shots every day while running full food-and-beverage operations. The nurses administering them didn't even know what they were for. It later came out that his own doctors had sat on his pathology report and forgotten to read it — the report that could have caught things sooner. He almost died from an administrative mistake, not the disease itself.He doesn't tell this story for sympathy. He tells it because it's the actual foundation under everything else he says about leadership. "I look at every day as a gift," he says. Not as a slogan — as the thing that happened to him after he nearly lost the option to have any more of them.Trust But VerifySous chef Daymon didn't come up through culinary school. He spent ten years running a Bed Bath & Beyond location before the company folded — cooking was his wife's idea, not a childhood dream. When Duane's first sous chef left, Damon didn't get handed the job because he was next in line. Duane made him earn it: testing his menu ideas, watching how he communicated, waiting to see if the commitment was real. Damon's own framing for it, borrowed from a saying he picked up in a military family: trust, but verify. He got the promotion. More importantly, both of them learned they could rely on each other before either one had to find out the hard way.Cashing In the BoardroomGeneral manager Josh Morris used to just be a member here — then a board director, then the guy who "cashed in the boardroom and headed to the administrative office" when the GM seat opened up. A year later he calls it a brand-new club, a brand-new vibe. He's also honest that it's been "way harder than I thought it was gonna be," and that the cost has been real — time away from a three-year-old daughter chief among it. He credits Duane's collaborative style directly: "It's not a y'all and me. We're all gonna be a team."Cook With Your HeartAsk Duane what he wants his legacy to be and he doesn't reach for a résumé line, even though he's got plenty to reach for — James Beard recognition, cooking for three sitting presidents, a feature in Golf Kitchen. He says it plainly: anybody who believes they can cook with their heart. "Because all that is, is caring." Most of us armor up somewhere along the way in this industry to survive it. The chefs worth working for are the ones who stayed soft enough underneath the armor to still mean it.The Gentle Pressure MethodPut it all together and you get Duane's actual operating system: invest in your people daily, give feedback constantly, his own number is ten times an hour, seventy percent praise — bring people along instead of demanding instant mastery, and let trust compound for about a year before you shift into more warmth. None of it is complicated. All of it requires doing it every single day, without exception, without theatrics."A little bit every day, a little gentle pressure. That's how people improve."Chapters00:00:00 — Gentle Pressure Introduced00:02:42 — Club Turnaround Story00:07:51 — Career Growth and Future00:08:21 — Cancer and Gratitude00:10:38 — Mentorship and Learning00:14:40 — Damon's Kitchen Journey00:18:41 — Earning Trust in the Brigade00:23:58 — Passion Beyond the Hustle00:27:40 — Perspective Shift After Illness00:31:55 — Memorable Events and Math00:35:55 — Teaching Through Food00:37:47 — Leading with Heart00:42:12 — Legacy and Softness00:45:22 — Josh's Club Background00:47:46 —...
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    1 時間 8 分
  • 245 | Chef Keiona Jackson on the True Cost Resilience or Persistence

    245 | Chef Keiona Jackson on the True Cost Resilience or Persistence
    2026/08/06
    Chef Keiona Jackson became the first African-American and first female executive chef in Oxford, Mississippi; then walked away from six figures and a kitchen she loved when her body finally said what her mouth wouldn't. This episode is for anyone who's ever been praised for their grit and never asked what that grit was actually costing them.-------------Registration for the free monthly Leadership Lab is open — a live working space for chefs ready to lead without losing themselves — @ https://thecheflifebrigade.com/thelab--------------"You have to value yourself and your worth more than a title or two accolades — or appeasing somebody, or a credibility, whatever the driving force is behind doing something that your intuition told you not to do."Standing on a Sugar BucketChef Keiona's story doesn't start in a professional kitchen. It starts in Mississippi, five years old, standing on a gallon sugar bucket next to her grandmother so she could reach the counter. Breakfast, lunch, and dinner. Everybody in the neighborhood knew that if you were hungry, you could find a plate at her grandmother's house — any part of the day.She didn't set out to chase titles. She started an aviation mechanic job for Jeep and accidentally built a catering company on the side — business cards from Vistaprint, an EIN, no idea she was technically operating illegally. All she wanted was to feed people and watch them smile. That was the whole plan.The plan changed because other people kept seeing something in her that she wasn't looking for.Becoming the First — and Paying the Tax Nobody Talks AboutIn 2018, Keiona became the first African-American executive chef and the first female executive chef in Oxford, Mississippi. She calls it an honor. She's also honest that it wasn't celebrated the way it should have been, in a town she describes plainly as racist-centric.She was in kitchens with the "good old boys" who told her she wasn't good enough to be anything but a prep cook or a dishwasher — after she'd already worked her way past those positions. She was, more often than not, the only woman and the only Black woman in the room. She had to earn respect from men who didn't extend it by default, just so they'd do their jobs.She didn't do it to be a trailblazer. She did it because she wanted the next person who looked like her to have an easier path than she did. "I didn't want to be the only African-American executive chef," she says. "I want to mentor people to come in that look like me to take that position."What Actually Surprised Her About the JobAsk most people what it's like to become an executive chef and you'll get a story about pressure, pace, plating. Ask Keiona and she'll tell you about systems and processes — the invisible infrastructure most kitchens don't have, and the reason so many restaurants fail long before anyone notices."As an executive chef, you are a mother, a mentor, a leader, a cook, a paper pusher," she says. She still has employees from 2018 who call to check on her. She leads by example — if she asks someone to deep clean, she's on her knees next to them, because she doesn't want to explain what she wants. She wants to show it.That instinct comes partly from her master's in psychology, which she never formally used as a career — she uses it every day with her team instead. Her coaching philosophy is simple and hard to actually practice: "You have to humanize the experience." Take the business logic out of the moment when someone's struggling. See them as a whole human being, not a pair of hands on a schedule.The Cost of Being the One Who Can Do AnythingHere's where the episode turns. Because being that reliable, that skilled, that willing to carry the kitchen on your back — it works, right up until it doesn't.A company that bought the hotel she used to run in Oxford asked her to come back and restore it. She still had a heart for that place. It was home. Against her own discernment — the part of her that was telling her not to go back — she said yes.She got the property back into Marriott compliance. She stood up a rooftop restaurant short-staffed, in the slow season, while corporate told her they were "solely dependent on her expertise" — and then micromanaged every decision she made. Seven days a week. Twelve to fifteen hours a day.Her body started keeping score before her mind admitted anything was wrong. Memory loss. A stutter that came and went. And one day, trying to get on an elevator at work, she pushed the button — and her feet simply wouldn't move. Her brain sent the signal. Her body didn't answer. People were behind her trying to get off, and she couldn't make herself step forward.She resigned October 7th. It took nearly six months to be restored, mentally and physically.Can Resilience Actually Be a Hindrance?We asked her directly: can endurance and resilience — the very traits that got her here — actually be a bad thing?"It's absolutely a hindrance," she says, ...
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    41 分
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