Finding your purpose in life is one of those great mysteries that so many people search their entire lives for and sadly never find. Suki discovered her purpose in life once at a very age. Fast forward and she has given everything to her career, her passion, and her restaurant and did not leave anything on the plate for herself. It is an all too familiar story for so many… taking care of everyone else before taking care of yourself, then finding you are too tired or drained to give yourself anything. The purpose fades and you question everything. The thing is though, as a chef, our purpose isn't to be consumed by restaurants. It is to care for and nourish the people around us. So reframing that into a new path focusing on taking care of the mind, body, and soul through yoga, meditation and other forms of self-love makes all the sense in the world.  For you, that means keeping your eyes and mind open. You never know when it may be time to transition while still fulfilling your purpose in life. When you are filling your purpose you feed your soul and that is all that matters. Suki Otsuki Visit her Website for Yoga Coaching and Mentor Programs - https://fourdimensionretreat.comInstagram - @fourdimensionswellnessLinks to some of the items we spoke about todayNourishing Borth: An Old-Fashioned Remedy for the Modern WorldThug Kitchen - This is a fun book to readNutritional YeastLegal Shit:To help pay for the costs of running this podcast we use affiliate links from which we earn a commission from your purchase at no additional cost to you.Riverside.FMRecorded using Riverside.FM - The best solution I have found for recording my podcast. Free and Paid Plans are Available. The free plan works great for many small and start-up podcasters.Support this podcast at — https://redcircle.com/inside-the-pressure-cooker/donations

The holidays have never been an easy time for me. From the start of November to the end of December I could not wait for it to be over. I'm not sure exactly why I hated this time of year but the grind wore on me more than any time of year.The worst part of it all is that even though I'm not in the grind anymore, I still feel it. PTSD or just holiday blues, I'll let you decided. But it really sucks being the one person in the family that just wants to curl up in a ball and make it all end. I find it nearly impossible to be happy, even when spending time with my kids and they are just glowing with excitement and love.So, yeah. I get it. I understand the numb emptiness in the pit of your stomach. The loneliness of being surrounded by people yet feeling like the only one in the room.This year, if you feel the need to talk to someone but you don't have anyone you can talk to. Simply text HOME to 741741 in the US or Canada. If you are in the UK, text BURNT CHEF to 85258. Someone is always available 24 hours a day and will respond within 5 minutes.This service is free and confidential so you have no excuse not to use it.You can find more resources at The Burnt Chef Projecthttps://www.theburntchefproject.com/helpandsupportYou are not alone.Support this podcast at — https://redcircle.com/inside-the-pressure-cooker/donations

We need more people like Hanalei in the world. Hard-working and fun-loving at the same time. In her generation, I’m pretty sure she is a unicorn. With such drive and passion for cooking plus wanting to lead a team, I’m impressed. Hanalei is writing her own ticket and it is going to be fun keeping in touch with her as she continues to develop and grow in the industry. At the age of 23, she published her first book. A very related book of her experiences moving from a line-level employee to a leadership role. It really is one of the toughest jumps to make in the business. Your work buddys are now testing you to see how far they can get before you check them back into place. Other leaders with severe insecurity issues now see you as the competition and “out for them”. It's a lonely place to be even though everyone is watching you. Take a look at her website and grab a copy of her book Nice Work, Boys! Order through her website so she can sign the book for you, who knows it could be a collector's item one day. Make it a point to browse through the site as well. Read some posts and take a look at her merch. She has some fun stuff on there. Then go to Instagram and give her a follow. @ladylinecookHere are a few of the things we discussed in todays episodeKitchen Confidential by Anthony Bourdain - Any aspiring cook/chef/dishwasher/whatever must read this book. A word of warning for those that want to continue to follow his books. His name is not protected so you will see plenty of crap out there that was written by some lowlife trying to capitalize on his suicide.Zahav: A World of Israeli Cooking -This is a book that is geared to those with some good cooking skills. The average home cook may struggle with the recipes inside. Danielle Walker’s Against All Grain, Meals Made Simple - This is the book Hanalei was referring to when talking about the autoimmune disease cookbook.The Food Lab: Better Home Cooking Through Science Like a modern-day On Food & Cooking. This is not what I would call a light read but more of a reference book as you create new recipes. Understanding the why is so incredibly important in cooking, especially if you want to have any form of consistency. Disclaimer: To help pay for the costs of running this podcast we use affiliate links from which we earn a commission from your purchase at no additional cost to you.Riverside.FMRecorded using Riverside.FM - The best solution I have found for recording my podcast. Free and Paid Plans are Available. The free plan works great for many small and start-up podcasters.Support this podcast at — https://redcircle.com/inside-the-pressure-cooker/donations

We have all heard the phrase - Keep It Simple Stupid. It means something different to everyone even though it should be pretty self-explanatory.This rant is about an element of the finished dish that no one talks about or recognizes... and its HUGE! How does the food you make feed the soul? Sure - bring the "experience" into play but it can not be all about the show. That does not resonate with people as much as you think. It's only a matter of time before the next hot thing comes along and you are forgotten... but not if you feed their soul. Support this podcast at — https://redcircle.com/inside-the-pressure-cooker/donations

This episode is another of our longer episodes as I found it hard to wrap up the conversation with Rich. In short, the dude is killing it. He took a different path to the kitchen, which is proof that you do not have to go to culinary school to be a chef. It is the passion in your blood, your soul that craves making people happy with your creations, and the dedication to make it happen. Regardless of your path, the work is hard and plentiful, requiring sacrifice that not everyone around you will understand.Imposter SyndromeI understand how this comes about. As a chef, we are cooks at heart and most of us don’t seek out the spotlight. Success has a way of questioning yourself and if you are worthy of it…. But I didn’t take the same path as that guy, I don’t know how to…, what if they find out that… I’ve gone through it all as well. It made me buckle down and read more books, experiment with different things in the kitchen, and challenge both myself and my team. It never really went away though as the more I learned the more I realized I still didn’t know. With time though the anxiety of it mellowed, it never went away, and my curiosity became my focus. Menu DevelopmentI enjoyed the conversation with Rich as it organically went into menu development which is a topic that is more philosophy than science or art. He has a solid grasp of the topic and I can say from experience that not many people do. It is a study of people and how they interact with your restaurant and how any change snowballs through the rest of the experience. Rich's PicksThe Perfect Meal: The Multisensory Science of Food and DiningThe Noma Guide to FermentationOn Food and Cooking: The Science and Lore of the Kitchen  Find Rich HereThe Heritage TableInstagramWhen Lawyers Get Involved You Have To Have a DisclaimerTo help pay for the costs of running this podcast we use affiliate links from which we earn a commission from your purchase at no additional cost to you.Riverside.FMRecorded using Riverside.FM - The best solution I have found for recording my podcast. Free and Paid Plans are Available. The free plan works great for many small and start-up podcasters.Support this podcast at — https://redcircle.com/inside-the-pressure-cooker/donations

Bacon and Pork Belly seemed to become a thing a while ago... remember bacon jam? Remember Denny's coming out with an ice cream sundae topped with bacon and bacon jam? Yeah - you would of thought that would of been the nail in the coffin for this trend but it wasn't. Now, lets be clear. I enjoy bacon and I do use pork belly in some dishes. But what I do not do is take them to stupid extremes for absolute no reason than to get peoples attention. It has its place and its uses and for fucks sake, stop coating it in massive amounts of sugar and bbq sauce and then simmering it in an aluminum pan on your pit/smoker/grill... whatever you want to call it. Support this podcast at — https://redcircle.com/inside-the-pressure-cooker/donations

Starting at $10.50/hr in 2000 would be the equivalent of $18/hr today… as a STARTING wage. I don't know about you but no one in the DFW area is starting entry-level cooks with no experience at $18/hr. This is part of the issue with staffing, low wages that do not grow with inflation over time. It is sad that so many restaurant owners see kitchen staff as nothing more than a low-wage, low-skill job when it requires a lot of skill and talent that is developed over time. Culinary School is a smart choice for some, but remember that when you come out of it with your diploma and ego in hand… it does not mean you will be making more money. For many working with great chefs is the best school there is, and real-life experience does translate to more money, without the debt.  Geography and Cooking - the relationship is closer than you think. I forget where I read about it but I found an article once that discussed the relationship between culinary styles that were on the same latitude line. It is an interesting idea if you think about it. Since those on the same latitude will have similar weather patterns and agriculture. Look into it, and find ways to marry two cultures food styles on the same latitude, it works! Cooking for personalities is not a unique concept but for so many chefs it is so foreign to them. Designing menus for restaurants is the same principle. Who is the demographic we expect and how can I create this menu to cater to them so they return frequently? When chefs design menus based on how, and what, they like to eat it narrows their audience to such a small group that they most often will fail. And of course, it will be everyone else’s fault because they did not understand their “artistry” Here are links to the items we discussed in this episode. Plenty by Yotam OttolenghiMore by Yotam OttolenghiThe Nimble Cook by Ronna WelshSilicone Garlic Tube PeelerStainless Steel Fry PanOoni Pizza OvensGlobal Heavyweight Vegetable Knife 8”Legal Shit:To help pay for the costs of running this podcast we use affiliate links from which we earn a commission from your purchase at no additional cost to you.Riverside.FMRecorded using Riverside.FM - The best solution I have found for recording my podcast. Free and Paid Plans are Available. The free plan works great for many small and start-up podcasters.Support this podcast at — https://redcircle.com/inside-the-pressure-cooker/donations

New down and dirty episodes where I go on a rant about stupid shite. This episode is on Steak Temperatures... how they vary wildly and wanting to know who the actual f@ck came up with the magical PLUS temperature zone that unicorns and leprechauns also live in. Support this podcast at — https://redcircle.com/inside-the-pressure-cooker/donations

In today's episode, Chef Morris and I talk about the delicate balancing act of having a family while also pursuing your dreams as a chef. Finding inspiration and what drives him plus some simple and easy advice for new cooks to follow, outside of just showing up.Below are links for reference on some of the items we discussed today.**Disclaimer**Amazon Affiliate Links:As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. These commissions help cover our costs and keep this podcast going. We appreciate you helping us out and shopping Amazon by using the links here. Manresa - David KinchPipettes - AmazonLetters to a young chef - Daniel Boulud Alice Waters - A Slow Food ManifestoKitchen ConfidentialDalstrong Phanton KnivesShun KnivesA few of the books mentioned are part of the Audible Free Book library when you sign up for a new premium plus membership.Try Audible Premium Plus and Get Up to Two Free AudiobooksRiverside.FMRecorded using Riverside.FM - The best solution I have found for recording my podcast. Free and Paid Plans are Available. The free plan works great for many small and start-up podcasters.Support this podcast at — https://redcircle.com/inside-the-pressure-cooker/donations

Such a fun conversation with a very interesting chef. Chef Stark has an amazing story to tell and so much wisdom to share. All young chefs start out pretty egotistical and “untouchable” and as time goes we all become a little more humble. Our competitive nature turns to curiosity as we grow professionally finally ending in a nurturing spirit as we become mentors, teachers, and a source of inspiration for the next generation. Keep an eye out for future episodes where we explore the culinary world in its current state and talk about the future of restaurants as we see it. If you need help with culinary math or know someone that could benefit from it here is the link to Chef Patrick Starks Math Murder Mystery. Chef Stark makes the process entertaining and easy to follow along and learn a rather mind-numbing yet incredibly important skill. Culinary Math Murder MysterySneek Peek of How the Math Murder Mystery Program WorksMake sure to follow along with Chef stark on his social media pages as well. TikTok @culinarymmmysteryFacebook @StarkRavingEdutainmentAdditional Links to Other Items Discussed in the Show, some of these are affiliate links in which we will make a commission at no cost to you. Culinary Artistry by Andrew Dornenburg and Karen PageThis book is #1 on my list of books I recommend to new culinary students and those ready to start taking cooking seriously.They have a few follow-up books that need to make their way onto your shelf after as well.The Flavor Bible - Sometimes that ah-ha moment comes from the obvious but you need help finding it, this is that book.Kitchen Creativity - For those that cook without recipes and develop recipes, this is your book. Insightful and inspiring for when you find yourself in that creative rut. I do not own these so can not speak to them but I have no doubt they are fantastic reads and just as insightful as the rest of their books. What to Drink With What You Eat & The Food Lover’s Guide to WineIf you are looking for Escoffire, le guide culinarieI would first start at a used book store. Many people pick this up but never do anything with it before selling it. The book itself is not easy reading as it was first published in 1903 in French. It was not translated to English until 1921. If you are a gastronome and enjoy the history of food you will appreciate this cook book. Riverside.FMRecorded using Riverside.FM - The best solution I have found for recording my podcast. Free and Paid Plans are Available. The free plan works great for many small and start-up podcasters.Support this podcast at — https://redcircle.com/inside-the-pressure-cooker/donations