Making The Cut With Chris Hill And Shawn Wenner

As 2018 comes to a close, we had the privilege of chatting with Lauren Zander, whose work has been used by dozens of universities and Fortune 500 companies to help audit both individuals and organizations to create more success. Zander is the author of Maybe It's You: Cut the Crap. Face Your Fears. Love Your Life, which is the basis for a lot of the work that she does, and in this conversation, she offers a ton of practical insights on how to make 2019 (and beyond) meaningful and successful for you, your relationships, your business and the various other facets of your life. If you're looking to upgrade your life in 2019, this episode of the podcast is for you! Check out Zander's Website: www.handelgroup.com Here is a link to Zander's Book, Maybe It's You. Many Thanks to Our Sponsor, Le Cordon Bleu Become part of a great tradition of culinary excellence! With over 120 years of teaching experience, Le Cordon Bleu is well-established as the global leader in culinary, wine and hospitality educati

You might remember Aaron Walker from Episode 27 (here's the link), where he dropped a bunch of great wisdom on creating success in both your personal life and career. With that being the case, we were delighted to learn that Aaron would love to come back on! For this conversation, Shawn was, unfortunately, unable to make it, however, Chris and Aaron had a great conversation about creating success and what holds most people back - one of the big things? The people with whom they surround themselves with. Let us know what you found to be most insightful from this conversation, and definitely check out Aaron's website, ViewFromTheTop.com. Many Thanks to Our Sponsor, Le Cordon Bleu Become part of a great tradition of culinary excellence! With over 120 years of teaching experience, Le Cordon Bleu is well-established as the global leader in culinary, wine and hospitality education. Learn from a team of classically trained teaching chefs with years of experience working in Michelin-star restaurants and the

Chef Shaun O'Neale has done incredible things in a short amount of time while working in the culinary industry. He was the winner of Masterchef Season 7 back in 2017 and since then he's turned into a culinary rockstar! Before that though, he was a big-time Vegas DJ and he was throwing some of the best parties in the country - that prepared him for his time in the limelight on Masterchef, but what he did afterwards is what has created his success as a food entrepreneur. Listen in as Chef Shaun O'Neale shares valuable insight for anyone (especially those in hospitality) about building a successful brand. In this episode we discuss: What Shaun's experience was like on Masterchef with Gordon Ramsey and how he was able to transition from full-time DJ to full-time chef and media personality. How Shaun has strategically created, not just a brand, but a business around himself. How to best leverage business opportunities (hint, sometimes you just have to create them yourself!). What to do when you have haters e

We had a blast this week talking with our friend Mike Ganino, a restaurant industry veteran of 20 years who has transitioned his career into writing and speaking about company culture. Naturally, he wrote the book, Company Culture for Dummies and in this episode, we talk with Mike all about what most businesses (small and large) struggle with as it relates to building a strong culture and how they can start to move past that - creating indefinite success in their organizations Check out Mike's website, www.mikeganino.com and be sure to check out more of his content there and on YouTube. Many thanks to our episode for this sponsor, Le Cordon Bleu; the largest network of culinary & hospitality schools in the world – since 1895. To learn more, stop by Cordonbleu.edu/usa

What an inspiring story we have to share with you this week! Chef Eric Levine is a five-time cancer survivor who has made a name for himself over the last couple of decades of working in the hospitality industry. With humble beginnings, he worked for and was mentored by chef David Burke in the early days, but has since opened up his own restaurants, appeared on various national TV programs and published two cookbooks - all while fighting through personal challenges unlike any more of us will ever face. You definitely don't want to miss this inspiring conversation with a super talented chef and stand-up guy! In this conversation we discuss: What it was like dealing with and getting through the most challenging parts of his career (both personally and professionally) The importance of taking care of your health and what that looks like How to create a plan of action in order to prioritize and focus on getting the important things done AND A LOT MORE! Be sure to check out Chef Eric Levine's website, www.chefer

Restaurateur Cameron Mitchell came from humble beginnings and to see where he is now would surprise almost anyone. He is the founder and driving force behind his namesake restaurant group, Cameron Mitchell Restaurants. He went from barely opening his first restaurant by the skin of its teeth to now, owning dozens of restaurants in a dozen or so states. Not too long ago, the group actually sold off one of the group's brands to Ruth's Chris for nearly 100 million dollars. Needless to say, Cameron Mitchell in his tenure in the hospitality industry has acquired invaluable experience, with lessons along the way. Now, going on four decades in the hospitality industry, Mitchell is starting a new chapter of his life and career in hopes of sharing what he's learned over the last forty years in business with those willing and eager to listen - these lessons he put into a newly released book, The Answer is Yes! What is the Question? and he was kind enough to spend some time sharing his wealth of knowledge

This is one episode that, without a doubt, affects and will provide value, to every single one of our listeners. This week we chatted with Brandon Smith, The Workplace Therapist, who has a background in clinical therapy, while also holding an MBA. Thus he's focused his career on curing workplace dysfunction - a goal that he says is so lofty that there will always be a need for the work he does. Brandon spends his time consulting with executive teams of all different industries on helping them navigate the challenging issues we all face in the workplace. He also teaches at the Goizueta School of Business at Emory University and is the host of The Brandon Smith Show - a podcast you can find on iTunes, Stitcher and on his site, The Workplace Therapist. Some of the main topics we discussed in this eye-opening conversation include:  What managers need to do to create a safe environment that will allow their teams to thrive The best ways to better connect with your team and why its so incredibly imp

On this episode of the podcast we interview restaurateur and chef, Adam Fleischman, who doesn't waste any time cutting to the heart of his success - he makes it sound pretty fricking easy! If you aren't familiar with Adam, he is the founder and creative source of Umami Burger and 800 Degrees Neapolitan Pizza - the concepts have over 40 locations throughout the U.S. and across the world founded by Fleischman. Most recently,  In 2016, Fleischman opened PBJ.LA a peanut butter and jelly concept in Grand Central Market in Los Angeles. In this conversation, we discuss: How he has used his previous careers to propel him into restaurant super-success (careers in physics, as well as wine). Fleischman has created a number of successful brands - we discuss how he decides to move forward with certain concepts and what differentiates their business from those of others. What food entrepreneurs need to think about if they want to scale their operations to more than one location. AND A LOT MOR

Chef Rich Rosendale is a Certified Master Chef, was a competitor in the world-renowned Bocuse d'Or and has since become an incredibly successful entrepreneur. Chef Rosendale sat down to talk with us about his humble, small-town beginnings, his hunger for greatness and what it takes to truly become successful in the hospitality industry. Some key points from this conversation are: Where Rosendale's hunger and drive came from and advice for anyone out there looking to tap into theirs. The importance of thinking about achieving goals as a "series of steps" instead of what we typically here as it relates to goal setting. How he balances his business and personal life and advice for those struggling to do so. Why you should treat your business assets like a stock portfolio. You can connect with Chef Rich Rosendale on: Facebook, Instagram and on his website: www.richrosendale.com MANY THANKS TO OUR SPONSORS FOR THIS EPISODE OF THE PODCAST, LIBBEY FOODSERVICE & LE C

In this episode of the podcast, we had the distinct privilege of chatting with the CEO of a 9-figure business, Patrick Lockwood-Taylor of The Oneida Group - one of the largest and most respected tableware companies in the world. If you aren't familiar with the "Oneida" brand, you've surely eaten on some of their plates, dined with their silverware and sipped wine out of their glassware. Lockwood-Taylor shares some really powerful business insights in this episode that are incredibly clear and direct, including: What it means to "win" in business and how to play that way, strategically, as a company every single day. What types of employees to look for when hiring and how to best inspire the B and C level players within an organization. How to create a culture of innovation in a slow-moving industry. AND A TON MORE! Much appreciation to Patrick Lockwood-Taylor for spending some time with us, and we strongly encourage you to check out The Oneida Group and their new-to-market online feature,&nbs

For over a decade, Brad Owens worked with a number of Fortune 500 Companies to help them attract and hire talent at all levels of their organizations. Brad now uses his experience to make an impact on smaller companies as the "Robin Hood of Hiring". Brad coaches leaders and top-level HR professionals to solve problems attracting, hiring and retaining their teams. Additionally, Brad hosts the podcast, "Small Business Hiring Podcast (which is linked below) and has a free download at his website that teaches you how to ask the right questions in the interview process! The Main Takeaways and Topics We Discussed From This Conversation: How the BEST Companies don't hire, they ATTRACT. Clarifying your company's core values and the importance of using these core values to attract and keep quality employees. Determining what kind of candidates your company needs to hire, based on your organization's needs. The types of questions to ask during the interview process. And much more! Be sure to check out Brad's web

Michelle Bernstein is an award-winning celebrity chef, restaurateur, author, and television personality, having been on numerous shows on Food Network and currently still hosts her own show on PBS. Chef Bernstein is incredibly impressive - when she opened her first restaurant, Azul, it was dubbed "Best New Restaurant" in 2006 by Food & Wine Magazine and then two years later she was awarded the "Best Chef Southeast" from the James Beard Foundation. We talk through Michelle's journey thus far - the ups and the downs and the lessons she's learned along the way - which of course is the advice she has for you today, including these three things: What it was like to open her first restaurant and what chefs/want to be restaurateurs need to do before "taking the leap". The most powerful way to market your business (and yourself) this day and age. How Michelle, being such an incredibly busy and motivated person is able to balance work and life. You can connect with Chef Michelle Bernstein on Facebook, Twitt

This week on the show we had the privilege of chatting with Erik Oberholtzer, the co-founder and CEO of the rapidly growing restaurant group, Tender Greens - a plant forward, chef-driven, season and sustainably sourced restaurant group. Erik is a former executive chef who joined forces with two friends and colleagues from work to open the first Tender Greens location back in 2006. Since their humble beginnings back in Culver City, they've expanded from locations solely in California to the east coast and will pass the 100 million dollar mark in annual revenue this year. We had a great time chatting with Erik and he offered a ton of great insights, including:  The challenges associated with stepping out on their own, what it took to open that first restaurant, and some important lessons he and his business partners learned along the way. What the mission was for Tender Greens, why they had a long-term strategy for growth, and how they've been able to scale their business in such a dynamic way. What Erik

Chef Brooke Williamson dropped some serious wisdom in this episode of the podcast and it was an absolute treat to have her on. Brooke is quite impressive; she was a sous chef at 19 years old, and just a few years later, she became the youngest female to ever cook at the James Beard House. She's still only in her thirties, was the winner of Top Chef season 14, and is the co-owner (alongside her husband) of a number of award-winning concepts on the West Coast. Brooke Williamson is not only one of the most recognized female chefs in the U.S., she's one of the best, and she's proven it, but she will be the first to tell you that it hasn't always been easy. She's quick to say that her passion is what has gotten her here, along with learning from mistakes that were made along the way. In this conversation, we discuss: How Brooke came to be a chef (especially at such a young age). What she has learned from her mistakes, and how she is grateful for every single one of them. The importance of pass

Back in 2007, Bob Burg co-wrote The Go-Giver, a poignant business parable with acclaimed best  John David Mann. It didn't catch on at first, but after a couple years of being published, it became an absolute sensation in the business world - it hasn't slowed down since and has sold over a million copies. The Go-Giver discusses five principles that will help you get everything you want in the business world, which all starts with giving first in any transaction - providing value to those with whom you interact, and how it will indeed come around to positively impact your business, many-fold. In the newest book of the series, The Go-Giver Influencer, Burg and Mann breakdown one of the five principles addressed in the book - influence and they do so once again in a beautiful parable. This conversation is for anyone in the business world who is looking to have more influence in their business as it relates to - customers, employees, building a brand or getting anyone t

We had the pleasure of connecting with author, speaker and thought leader - Mike Robbins - for the second time on this episode of the podcast. If you aren't familiar with Mike, give episode 10 a listen (here is a link). This episode is centered around Mike's 4th book, Bring Your Whole Self to Work and is all about being able to show up fully to the work we do by removing obstacles and barriers that might be getting in the way - some of these barriers are personal, while others are within the context of the work environment we show up to every day. Regardless, Mike is on a mission to help all of us better connect with the work we do - something that will allow us to create better work, foster better relationships and we will be happier as a result. In this conversation with Mike Robbins we discuss: What it means to Bring Your Whole Self to Work. The 5 principles you need to understand to better bring your whole self to work. The importance of leveraging the power of appreciation, in order to get the most

When I think of inspiring Food Entrepreneurs, Andris Lagsdin is someone who certainly comes to mind. We've been connected with Andris for a couple years now and it's been neat to see him grow his brand, Baking Steel into something really special. He's had two successful Kickstarter campaigns, has created a number of successful products and as he explains in our conversation, it all comes from very humble beginnings. In this conversation, we discuss: Andris' background, from going to culinary school, to work in the family business, completely unrelated to the culinary industry and how he came to be a food entrepreneur. How he combined his past experience in the family steel company with his passion for the culinary industry. How he was able to come up with and go to market with his first product, the Baking Steel. Why Andris chose Kickstarter as the platform to launch the product (hint, it wasn't just about the money). How to get influential people to support your mission and endorse your products. The secret

You've seen him as a guest judge on Chopped, maybe you've eaten at one of his restaurants around the United States, but you probably haven't seen this side of Scott Conant, the chef and entrepreneur. We dive into the personal side and get real on how he's been able to create success - which is about much more than just him. Chef Scott Conant grew up in an Italian family in Waterbury, CT before jumping into restaurants as a teenager, first washing dishes. He went of to the Culinary Institute of America where he honed his skills and craft before going to New York City where he would start to create a name for himself. Fast forward a couple of decades, Conant now has restaurants across the country, has appeared as a guest judge in every single season of Food Network's most successful show, Chopped and continues to put his culinary stamp on the world. In this conversation we discuss: How Scott decided on becoming a chef and what his path has looked like so far. How Scott has been able to persevere thro

What an awesome conversation we had with Chef Aaron McCargo Jr. Shawn first connected with Aaron for a feature in Entrepreneurial Chef Magazine and knew that when we started the podcast he wanted to have him on - today was our lucky day! Chef McCargo Jr. is a top-notch, energetic and authentic guy and we had an absolute blast chatting with him - getting real with him. If you aren't familiar with Aaron by name, you have most likely seen him on Food Network, where he hosted his only show, Big Daddy's House for 7 seasons, after winning season 4 of Next Food Network Star. Before earning his way into the limelight, Chef Aaron Mccargo Jr. did what a lot of chefs do - he started cooking and baking at a very young age. A short stint in culinary school didn't seem like the right fit for him and decided to learn the ropes of the kitchen in the trenches, on the line in a variety of restaurants. He then followed his dream of opening his own restaurant - that soon turned into two. Chef Aaron learn

We've connected with a lot of folks over this first year and a half of the podcast, but Rich Aurilia is the first incredibly successful athlete we've had the chance to interview. He's also an entrepreneur and one of the founders of Red Stitch Wine. Rich Aurilia grew up in Brooklyn, NY went off to play college baseball at St. John's University and was then selected in the 24th round of the Major League Baseball draft by the Texas Rangers. After a few years in them minors, Aurilia worked his was up to the Majors, which began a long, successful career for a number of teams, though he is most known for his tenure with the San Francisco Giants where he was an All Star shortstop. After 15 years in the MLB, Aurilia retired and started his second career - as a wine entrepreneur. He and former teammate and the current manager for the Los Angeles Dodgers, Dave Roberts started Red Stitch Wine. Rich Aurilia is now 10 years into his entrepreneurial journey in wine, and in our conversation we discuss: The key to Aurilia's