Beyond the Job Title: Career Pivots, Workforce Development, and Creating Opportunities for Others with Dina Altieri

What if building a successful career in hospitality isn't about climbing the ladder, but finding where your experience, passion, and purpose can make the greatest impact?

In this episode of 86 the Stigma, Colleen Silk sits down with Dina Altieri, chef educator and hospitality workforce development leader, to explore career evolution, mentorship, and why staying in the industry doesn't have to mean staying in the same role.

From starting in a bakery at 16 to building a career spanning nearly four decades in restaurant kitchens, catering, culinary education, and nonprofit leadership, Dina shares how unexpected opportunities, meaningful mentorship, and a willingness to learn helped shape her professional journey.

But growing in hospitality doesn't always mean moving up.

Dina opens up about navigating career transitions, separating personal identity from professional titles, and recognizing that sometimes moving sideways or changing direction can lead to greater fulfillment.

Together, Colleen and Dina explore the importance of mentorship, being open to feedback, and creating workplaces where people feel valued for more than their job descriptions. They also discuss why strong culinary skills don't automatically translate into strong leadership and why management training, flexibility, and compassion matter.

They also get into Dina's work with Catalyst Kitchens, a network supporting more than 100 nonprofit organizations using culinary training, social enterprise, and hunger relief to create employment opportunities for people facing barriers to the workforce.

At its heart, this conversation is about recognizing that hospitality careers don't have to follow one path. Our experiences, skills, and perspectives can continue opening doors for ourselves and others throughout our careers.

Because sometimes the most meaningful career move isn't about earning a bigger title. It's about finding where you belong and helping others find their place, too.

ABOUT 86 THE STIGMA

86 the Stigma is a CHOW podcast powered by Hospitality Bites Media, hosted by Colleen Silk. This season brings together voices from across food, beverage, and hospitality for honest conversations about mental health, burnout, recovery, leadership, workplace culture, and the human experiences behind the industry.

This season is made possible with support from Hoshizaki America and US Foods® — We Help You Make It®.

CHOW (Culinary Hospitality Outreach and Wellness) provides peer support, community, and mental health resources for people working in hospitality.

Visit https://www.chowco.org/ to learn more and access resources.

Hosted by: Colleen Silk
Produced by: Hospitality Bites Media

Disclaimer: The views and experiences shared by guests are their own and do not necessarily reflect those of CHOW, Hospitality Bites Media, our sponsors, or affiliated organizations. Conversations are intended for education and awareness and should not replace professional medical or mental health advice.

If you or someone you know is experiencing a mental health crisis in the U.S., call or text 988 for immediate support.

Beyond the Kitchen Culture: Recovery, Leadership, and Creating Healthier Workplaces in Hospitality with Chef Mathew Reeves

What happens when the behaviors we've accepted as part of our hospitality culture start taking a toll on the very people who keep our kitchens running?

In this episode of 86 the Stigma, Colleen Silk sits down with Chef Mathew Reeves, Executive Chef at UC Davis, to explore sobriety, burnout, kitchen culture, and what it takes to create healthier, more supportive workplaces in the food, beverage, and hospitality industry.

From starting in kitchens as a teenager to building a career across catering, hotels, restaurants, and university dining, Mathew shares how hospitality gave him a sense of belonging, even as long hours, demanding expectations, and drinking culture became part of everyday life.

But the culture that brought him into the industry also presented challenges.

Mathew opens up about his relationship with alcohol, his journey to sobriety, and how returning to culinary school with a new perspective helped reshape both his career and approach to leadership.

Together, Colleen and Mathew explore the normalization of shift drinks, the pressure to push through exhaustion, and why creating psychologically safe kitchens requires more than simply changing policies. They discuss how recovery, boundaries, and open communication can help build environments where employees feel supported both inside and outside of work.

They also get into Mathew's current role at UC Davis, where he oversees high-volume culinary operations serving thousands of students daily while prioritizing global cuisines, local sourcing, food waste reduction, and the wellbeing of his team.

At its heart, this conversation is about recognizing that sustainability in hospitality goes beyond what's on the plate. It includes the people preparing it, the culture they're working in, and their ability to build lasting careers without sacrificing their health.

Because a successful kitchen isn't just measured by the food it serves, but by how well it takes care of the people behind it.

ABOUT 86 THE STIGMA

86 the Stigma is a CHOW podcast powered by Hospitality Bites Media, hosted by Colleen Silk. This season brings together voices from across food, beverage, and hospitality for honest conversations about mental health, burnout, recovery, leadership, workplace culture, and the human experiences behind the industry.

This season is made possible with support from Hoshizaki America and US Foods® — We Help You Make It®.

CHOW SUPPORT & RESOURCES

CHOW (Culinary Hospitality Outreach and Wellness) provides peer support, community, and mental health resources for people working in hospitality.

Visit https://www.chowco.org/ to learn more and access resources.

Hosted by: Colleen Silk
Produced by: Hospitality Bites Media

Disclaimer: The views and experiences shared by guests are their own and do not necessarily reflect those of CHOW, Hospitality Bites Media, our sponsors, or affiliated organizations. Conversations are intended for education and awareness and should not replace professional medical or mental health advice.

If you or someone you know is experiencing a mental health crisis in the U.S., call or text 988 for immediate support.

Beyond the Shift Drink: Recovery, Restaurant Ownership, and Putting People First with Cara and Cliff Blauvelt

What happens when you rethink the drinking culture, long hours, and expectations that have become so normalized in hospitality, and build a business that does things differently?

In this episode of 86 the Stigma, Colleen Silk sits down with Cara and Cliff Blauvelt, husband-and-wife restaurateurs in Denver, Colorado, to explore sobriety, recovery, mental health, and how their personal experiences have shaped the way they operate their restaurants and support their teams.

With decades of combined hospitality experience, Cara and Cliff share how their individual journeys with alcohol, recovery, and restaurant culture led them to rethink what a successful hospitality business could look like.

But changing the culture means challenging some long-standing industry habits.

Cara opens up about stepping away from bartending, her decision to stop drinking in 2020, and eventually returning to hospitality with a different perspective. Cliff shares how his years working in kitchens, personal recovery journey, and background in psychology and peer support helped shape his approach to leadership.

Together, Colleen, Cara, and Cliff explore the normalization of shift drinks, the pressures of restaurant ownership, and why building healthier workplaces starts with the people behind the business.

They also discuss how the couple has incorporated shorter shifts, open communication, harm reduction education, and employee wellness initiatives into their restaurants, while creating more opportunities for their teams to have fulfilling lives outside of work.

At its heart, this conversation is about recognizing that sobriety, recovery, and wellbeing don't have to exist separately from hospitality. They can help shape stronger businesses, healthier teams, and a more supportive industry.

Because taking care of your people shouldn't be an exception to the way hospitality operates. It should be part of how we do business.

ABOUT 86 THE STIGMA

86 the Stigma is a CHOW podcast powered by Hospitality Bites Media, hosted by Colleen Silk. This season brings together voices from across food, beverage, and hospitality for honest conversations about mental health, burnout, recovery, leadership, workplace culture, and the human experiences behind the industry.

This season is made possible with support from Hoshizaki America and US Foods® — We Help You Make It®.

CHOW SUPPORT & RESOURCES

CHOW (Culinary Hospitality Outreach and Wellness) provides peer support, community, and mental health resources for people working in hospitality.

Visit https://www.chowco.org/ to learn more and access resources.

Hosted by: Colleen Silk
Produced by: Hospitality Bites Media

Disclaimer: The views and experiences shared by guests are their own and do not necessarily reflect those of CHOW, Hospitality Bites Media, our sponsors, or affiliated organizations. Conversations are intended for education and awareness and should not replace professional medical or mental health advice.

If you or someone you know is experiencing a mental health crisis in the U.S., call or text 988 for immediate support.

Beyond the Numbers: Rethinking Restaurant Operations, Labor, and Building Better Businesses with Jim Taylor

What if building a more profitable restaurant didn't mean asking your team to work harder, but learning how to operate smarter?

In this episode of 86 the Stigma, Colleen Silk sits down with Jim Taylor, founder and CEO of Benchmark 60 and author of Bold Operations, to explore restaurant profitability, labor management, productivity, and why better business decisions can create healthier workplaces for the people behind hospitality.

With more than 20 years of experience in the industry, Jim shares how an unexpected consulting opportunity during the pandemic grew into Benchmark 60, a company challenging traditional approaches to restaurant operations through data, education, and smarter decision-making.

But running a successful restaurant goes beyond watching the bottom line.

Jim explains why many operators continue relying on outdated labor models, misunderstood food costs, and revenue-based scheduling without fully understanding what's happening inside their businesses.

Together, Colleen and Jim explore how workload imbalances contribute to burnout, employee turnover, and inconsistent guest experiences. They also discuss tip culture, wage transparency, and why understanding guest counts, staffing needs, and productivity can make a meaningful difference for both employees and operators.

Jim shares how investing in labor strategically can actually improve service, increase revenue, reduce turnover, and create stronger restaurant margins without sacrificing the people doing the work.

At its heart, this conversation is about challenging the idea that profitability and employee wellbeing have to compete. With the right information, leadership, and willingness to rethink old habits, restaurants can create better outcomes for everyone.

Because building a successful hospitality business shouldn't come at the expense of the people who make it successful.

ABOUT 86 THE STIGMA

86 the Stigma is a CHOW podcast powered by Hospitality Bites Media, hosted by Colleen Silk. This season brings together voices from across food, beverage, and hospitality for honest conversations about mental health, burnout, recovery, leadership, workplace culture, and the human experiences behind the industry.

This season is made possible with support from Hoshizaki America and US Foods® — We Help You Make It®.

CHOW (Culinary Hospitality Outreach and Wellness) provides peer support, community, and mental health resources for people working in hospitality.

Visit https://www.chowco.org/ to learn more and access resources.

Hosted by: Colleen Silk
Produced by: Hospitality Bites Media

Disclaimer: The views and experiences shared by guests are their own and do not necessarily reflect those of CHOW, Hospitality Bites Media, our sponsors, or affiliated organizations. Conversations are intended for education and awareness and should not replace professional medical or mental health advice.

If you or someone you know is experiencing a mental health crisis in the U.S., call or text 988 for immediate support.

Beyond the Pre-Shift: Mentorship, Burnout, and Building Healthier Hospitality Teams with Nokkie Lipsey

What does it really mean to lead in hospitality when you're expected to take care of everyone else while managing the pressures of the industry yourself?

In this episode of 86 the Stigma, Colleen Silk sits down with Nokkie Lipsey, chef, advocate, mentor, and founder of Pre-Shift Hospitality Experts, to explore leadership under pressure, emotional labor, burnout, and what it takes to create healthier workplace cultures in hospitality.

Growing up in an immigrant family surrounded by restaurants, from her father's hibachi work to her grandmother's Thai restaurant, Nokkie shares how her upbringing shaped her understanding of hospitality, community, and leadership.

But finding her place in the industry came with its own challenges.

Nokkie opens up about navigating expectations as an Asian American woman, being overlooked for opportunities, and learning how saying yes to everything can leave hospitality professionals overworked, undervalued, and burned out.

Together, Colleen and Nokkie explore the difference between managing and mentoring, why accountability and compassion belong in the same conversation, and how small moments of connection can make a meaningful difference in the workplace.

They also discuss Nokkie's approach to leadership, affectionately known as "Mama Nokes," and her work creating training systems, supporting BIPOC hospitality professionals, and building mentorship opportunities through organizations including the James Beard Foundation Legacy Network and Eat Denver.

At its heart, this conversation is about recognizing that strong hospitality leadership isn't just about running a successful operation. It's about understanding, supporting, and developing the people who make it possible.

Because creating a healthier hospitality culture starts with how we show up for one another, especially when the pressure is on.

ABOUT 86 THE STIGMA

86 the Stigma is a CHOW podcast powered by Hospitality Bites Media, hosted by Colleen Silk. This season brings together voices from across food, beverage, and hospitality for honest conversations about mental health, burnout, recovery, leadership, workplace culture, and the human experiences behind the industry.

This season is made possible with support from Hoshizaki America and US Foods® — We Help You Make It®.

CHOW (Culinary Hospitality Outreach and Wellness) provides peer support, community, and mental health resources for people working in hospitality.

Visit https://www.chowco.org/ to learn more and access resources.

Hosted by: Colleen Silk
Produced by: Hospitality Bites Media

Disclaimer: The views and experiences shared by guests are their own and do not necessarily reflect those of CHOW, Hospitality Bites Media, our sponsors, or affiliated organizations. Conversations are intended for education and awareness and should not replace professional medical or mental health advice.

If you or someone you know is experiencing a mental health crisis in the U.S., call or text 988 for immediate support.

Beyond the Butter Knife: Cultural Roots, Grief, and Building a Business with Purpose with Chef Chris Martin

How much of who we are, where we come from, and what we've experienced finds its way into the food we create?

In this episode of 86 the Stigma, Colleen Silk sits down with Chef Christina “Chris” Martin, baker, entrepreneur, and founder of Florosa in Charlottesville, Virginia, to explore the connection between food, cultural identity, mental health, and building a hospitality business that reflects your values.

From growing up watching Food Network and cooking with family to attending Johnson & Wales and working in fine dining pastry kitchens, Chris shares how her love for baking became a career shaped by creativity, culture, and personal experiences.

But finding her place in hospitality wasn't always easy.

Chris opens up about demanding restaurant culture in Chicago, the impact of burnout and alcohol on her mental health, and why stepping away helped her reconnect with what she loved about the industry.

Together, Colleen and Chris explore how grief, family, and cultural heritage shape our careers. Chris shares how reconnecting with her Nicaraguan roots and navigating the loss of a close friend influenced the creation of Florosa, a bakery and flower farm rooted in local ingredients, community, and thoughtful business practices.

They also discuss the responsibility of hospitality leaders to create healthier workplaces, offer fair wages, reduce waste, and support the people and communities behind their businesses.

At its heart, this conversation is about understanding that food is more than what we put on a plate. It's a reflection of our experiences, our cultures, and the people who have shaped us along the way.

And sometimes finding your place in hospitality means creating something that feels a little more like home.

ABOUT 86 THE STIGMA

86 the Stigma is a CHOW podcast powered by Hospitality Bites Media, hosted by Colleen Silk. This season brings together voices from across food, beverage, and hospitality for honest conversations about mental health, burnout, recovery, leadership, workplace culture, and the human experiences behind the industry.

This season is made possible with support from Hoshizaki America and US Foods® — We Help You Make It®.

CHOW (Culinary Hospitality Outreach and Wellness) provides peer support, community, and mental health resources for people working in hospitality.

Visit https://www.chowco.org/ to learn more and access resources.

Hosted by: Colleen Silk
Produced by: Hospitality Bites Media

Disclaimer: The views and experiences shared by guests are their own and do not necessarily reflect those of CHOW, Hospitality Bites Media, our sponsors, or affiliated organizations. Conversations are intended for education and awareness and should not replace professional medical or mental health advice.

If you or someone you know is experiencing a mental health crisis in the U.S., call or text 988 for immediate support.

Beyond the Bakery: Navigating Motherhood, Saying No, and Creating Opportunities for the Next Generation with Chef Kimberly I. Houston

Disclaimer: This episode briefly discusses human trafficking. If you or someone you know needs help, please contact: Polaris National Human Trafficking Hotline 24/7 Confidential 1-888-373-7888 TTY: 711 Text* 233733

What happens when the career you love doesn't always fit the life you're trying to build, especially when you're raising a family along the way?

In Episode 5 of 86 the Stigma, a CHOW podcast powered by Hospitality Bites Media, host Colleen Silk sits down with Kimberly I. Houston, Le Cordon Bleu-trained pastry chef, educator, author, entrepreneur, and business strategist, to explore parenting in hospitality, setting boundaries, and building a career that evolves alongside family life.

From following a dream that led her to pastry school to raising children while building a bakery business, Kimberly shares how motherhood shaped her professional journey and challenged traditional expectations of a culinary career.

But her story goes well beyond baking.

Kimberly opens up about navigating her youngest child's diagnosis journey, homeschooling for a decade, and creating opportunities when existing systems didn't meet her family's needs. She shares how setting boundaries, protecting her time, and learning to say no became essential to both her business and family.

Together, Colleen and Kimberly explore the realities of parenting in hospitality, the pressure to be everything to everyone, and why success doesn't have to follow a traditional path.

They also discuss Kimberly's evolving career, from bakery ownership and cookbook development to creating Teach Me How to Bake™ and a baking and pastry curriculum for middle and high school students, helping open doors for the next generation of culinary professionals.

At its heart, this conversation is about recognizing that our careers, families, and priorities evolve, and that setting boundaries isn't giving up on ambition. It's making room for what matters.

And sometimes the greatest opportunities come from knowing when to say no, when to say yes, and having the confidence to build something that doesn't exist yet.

ABOUT 86 THE STIGMA

86 the Stigma is a CHOW podcast powered by Hospitality Bites Media, hosted by Colleen Silk. This season brings together voices from across food, beverage, and hospitality for honest conversations about mental health, burnout, recovery, leadership, workplace culture, and the human experiences behind the industry.

This season is made possible with support from Hoshizaki America and US Foods® — We Help You Make It®.

CHOW SUPPORT & RESOURCES

CHOW (Culinary Hospitality Outreach and Wellness) provides peer support, community, and mental health resources for people working in hospitality.

Visit https://www.chowco.org/ to learn more and access resources.

Hosted by: Colleen Silk
Produced by: Hospitality Bites Media

Disclaimer: The views and experiences shared by guests are their own and do not necessarily reflect those of CHOW, Hospitality Bites Media, our sponsors, or affiliated organizations. Conversations are intended for education and awareness and should not replace professional medical or mental health advice.

If you or someone you know is experiencing a mental health crisis in the U.S., call or text 988 for immediate support.

Beyond Recognition: Success, Self-Worth, and Learning to Lead Beyond the Hustle with Chef Brother Lucky

Disclaimer: This episode discusses suicide. If you or someone you know needs help, please contact the National Suicide Hotline: text/call 988

What happens when the hustle that helped build your career becomes the very thing that starts to take away from it?

In this episode of 86 the Stigma, a CHOW podcast powered by Hospitality Bites Media, host Colleen Silk sits down with Chef Brother Luck, restaurateur, author, mentor, and nationally recognized chef, to explore hustle culture in hospitality, the pressures of success, and what it takes to build a culinary career without losing yourself along the way.

From washing dishes at 14 to earning culinary scholarships, competing on national television, opening restaurants, and receiving Michelin recognition, Brother's career has been shaped by hard work, mentorship, and a determination to succeed.

But behind the accolades and opportunities is a story that goes well beyond what's happening in the kitchen.

Brother opens up about his experiences with mental health, trauma, substance use, and the personal challenges he faced while competing on Top Chef. He shares how stepping away, reevaluating his relationship with success, and eventually writing No Luck's Given helped reshape his perspective on leadership, validation, and what really matters.

Together, Colleen and Brother explore the difference between hospitality and entertainment, the pressure to constantly achieve, and why recognition can create new challenges when the right support systems aren't in place.

They also get into the business behind building a culinary career, from mentorship and media opportunities to branding, restaurant ownership, and creating workplaces where teams can grow alongside their leaders.

Ambition, creativity, and hard work make this industry so incredible. The challenge is learning how to build something that doesn't require sacrificing yourself to keep it going.

At its heart, this conversation is about redefining success in hospitality, recognizing the humans behind the accomplishments, and understanding that taking care of yourself and your team matters as much as what you build.

And maybe the greatest accomplishment isn't how far you can push yourself, but what you can build when you give yourself and the people around you room to thrive.

ABOUT 86 THE STIGMA

86 the Stigma is a CHOW podcast powered by Hospitality Bites Media, hosted by Colleen Silk. This season brings together voices from across food, beverage, and hospitality for honest conversations about mental health, burnout, recovery, leadership, workplace culture, and the human experiences behind the industry.

This season is made possible with support from Hoshizaki America and US Foods® — We Help You Make It®.

CHOW SUPPORT & RESOURCES

CHOW (Culinary Hospitality Outreach and Wellness) provides peer support, community, and mental health resources for people working in hospitality.

Visit https://www.chowco.org/ to learn more and access resources.

Hosted by: Colleen Silk
Produced by: Hospitality Bites Media

Disclaimer: The views and experiences shared by guests are their own and do not necessarily reflect those of CHOW, Hospitality Bites Media, our sponsors, or affiliated organizations. Conversations are intended for education and awareness and should not replace professional medical or mental health advice.

If you or someone you know is experiencing a mental health crisis in the U.S., call or text 988 for immediate support.