Great conversation with Kris Hall, who is the founder of the Burnt Chef Project, talking about the mental health issues of many people in the Hospitality Industry. It doesn't need to be how it has been in the past. There is focus now more than ever to change the culture and stresses in the industry.

Joanne Irizarry is a chef in the industry that knows what it is like to deal with mental health issue, substance abuse and suicide. She spoke with us about what it's like in the restaurant industry and why she started "A Safe Place Inside Your Head" to help people who are looking for an online community for mental health support.

Passionate, creative, and undeniably driven, Kyla Tuori’s culinary career began at the highly acclaimed professional chef school George Brown College. Starting her career in fine dining coupled with a marketing background from University of Guelph, made Unilever Food Solutions an ideal fit. What began as an internship evolved into a career with the prestigious company, and the opportunity to work amongst Unilever’s talented and experienced chefs throughout North America and the Globe. Through...

I’m a traveling foodie living in Raleigh North Carolina with my partner & 2 boxers. During COVID, I was diagnosed with an autoimmune disease that required me to completely remove gluten from my diet. After months of cycling through tests and medications, I was relieved to have a “simple” solution, yet I found it was very challenging to eat out anywhere. After a couple gluten-poisonings from “trusted” restaurants I was convinced there needed to be someone to help educate restaurant staff a...

One size does not fit all. Shelby helps us understand the options and how to decide what is right for you and how employers can help their employees get coverage. With over 5 years of experience as an insurance agent, Shelby Freeman has the skill set, background, and credentials to advise you on the best insurance plans for your situation. She has worked diligently to assist countless clients in finding plans that fit their lifestyles and give them peace of mind in all 24 states she is...

Amy Glasmeier is professor of Economic Geography and Regional Planning. She runs LRISA, the lab on Regional Innovation and Spatial Analysis, in DUSP. Glasmeier is also a Founding Editor of the Cambridge Journal of Regions, Economy and Society, a journal which publishes multi-disciplinary international research on the spatial dimensions of contemporary socio-economic-political change. Glasmeier's research focuses economic opportunities for communities and individuals through the investig...

Algenon Cash shares his take on the state of the restaurant industry. He touches on many of the issues that restaurants face now and in the future. Learn what efforts he is taking to ensure that restaurants and their employees are inspired and motivated.

Chef David Ivey-Soto shares his concept of "Training for Performance". This approach is about training, teaching and empowering staff to learn new skills, earn more money and create value for themselves and the business. David Ivey-Soto MBA, CEC®, CCA® has diverse national and international foodservice experience providing him with the insight and experience to share his expertise. David Ivey-Soto earned an AOS from the Culinary Institute of America in 1990, was on the Dean’s Lis...

Executive Chef Fred Fox shares insight about what it's like working in a kitchen for an assisted living facility.