The Great Reset
Episode #1 -Season 2 | 2021
Image courtesy of Rachel Elizabeth O'Shea
Introduction
Welcome Back
Questions
FB Message from Katy
The problem as I see it
FB Post from CJ.
Calling out the problem.
What we can do about it.
welcome back to the show.
Adam Lamb:It's been a minute, but I'm so glad you're here.
Adam Lamb:Whether you've been a chef for a long time, or you aspire to become
Adam Lamb:a chef, all are welcome here.
Adam Lamb:This show is for you.
Adam Lamb:We're all in this together.
Adam Lamb:And I know it's easy to forget that sometimes when all you see is the
Adam Lamb:inside of your kitchen every day, but believe it or not, we all stand with.
Adam Lamb:I'm your host, Adam Lamb.
Adam Lamb:And this is a very special edition of chef life radio.
Adam Lamb:It's the first show in three years.
Adam Lamb:Normally we have guests with us, but I was so moved by some of the
Adam Lamb:things I've seen in heard lately that I knew I had to put this one down.
Adam Lamb:Where have I been?
Adam Lamb:You ask?
Adam Lamb:Well, let's just say that I had my own work to do wandering in the
Adam Lamb:darkness, uncovering the secrets of living a fulfilling life.
Adam Lamb:So I could come back, be a better host and tell you what they are.
Adam Lamb:Chef life radio features, heart-centered leaders and chefs.
Adam Lamb:At the same time, run a profitable sustainable operation while enjoying
Adam Lamb:the best years of their life.
Adam Lamb:So you can become one too on this show.
Adam Lamb:I need to speak to one of the biggest problems I've witnessed over the
Adam Lamb:years, which most of us have ignored.
Adam Lamb:But since the pandemic has stripped away the glory story of working as a
Adam Lamb:professional chef, it's now right in front of our faces a little later in
Adam Lamb:the show, I'm going to call it out in a word, read you two messages.
Adam Lamb:I got last week to illustrate my point.
Adam Lamb:And I'm going to give you some suggestions on how to deal.
Adam Lamb:But first I have a couple of questions for you.
Adam Lamb:Have you had enough yet?
Adam Lamb:How much more can you hang in there with ever dwindling numbers
Adam Lamb:of cooks or dishwashers with no one coming in the door to apply?
Adam Lamb:You've been through some tough times before.
Adam Lamb:All you need to do is hang in there, right?
Adam Lamb:It doesn't make you a bit nervous reading all the articles
Adam Lamb:about the great resignation.
Adam Lamb:Now it's not just in our industry, but workers are
Adam Lamb:fleeing all parts of the economy.
Adam Lamb:The entire supply chain has been disrupted.
Adam Lamb:How much more can you take before you get ready to throw in that kitchen talent?
Adam Lamb:Is there any end in sight to ease the load you and your
Adam Lamb:team are shouldering right now?
Adam Lamb:Is there anyone stepping forward in your organization or operation to help?
Adam Lamb:Is anyone reacting to your please or are they falling on deaf ears?
Adam Lamb:Why are some operations fully staffed and you're still
Adam Lamb:struggling to fill the schedule?
Adam Lamb:Don't fret.
Adam Lamb:My friend help is on the way.
Adam Lamb:Right after the break stay tuned.
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Adam Lamb:working towards a more equitable and sustainable culinary culture.
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Adam Lamb:to the show.
Adam Lamb:Chef I'm Adam Lamb, and this is chef life radio.
Adam Lamb:Here's a quote I saw on Tim Ferris's Facebook post that caught my eye the
Adam Lamb:other day, mainly because I thought he was describing me, quote, people fall.
Adam Lamb:So in love with their pain, they can't leave it behind.
Adam Lamb:The same for the stories they tell, we trap ourselves and
Adam Lamb:that by his guests, Chuck, Paula Hanuk makes you think doesn't it.
Adam Lamb:Have you trapped yourself with the stories that you tell yourself
Adam Lamb:during this most difficult time of transition in our industry?
Adam Lamb:It's important to question the stories we tell ourselves.
Adam Lamb:So they don't become a belief, a thought.
Adam Lamb:We think so many times that it becomes a pattern that we come to think of as a
Adam Lamb:truth, either about ourselves or others.
Adam Lamb:In other words, a delusion you want to deal in truth.
Adam Lamb:Talk to a recovering junkie.
Adam Lamb:They'll set you straight once.
Adam Lamb:And for all about freeing yourself from any delusion or false belief you
Adam Lamb:have, it's not about profit or loss for someone in recovery, it's life or death.
Adam Lamb:They don't have the luxury of indulging in or entertaining any delusion that
Adam Lamb:is not based in truth, especially any story that their ego Mitel simply
Adam Lamb:because if they listen, they'll fail in their commitment to sobriety,
Adam Lamb:the ego can be so persuasive, right?
Adam Lamb:Hey man.
Adam Lamb:No, one's around.
Adam Lamb:Yeah.
Adam Lamb:You want to drink?
Adam Lamb:Who don't man?
Adam Lamb:Come on.
Adam Lamb:It's just one.
Adam Lamb:Yeah.
Adam Lamb:For people in recovery, they have to deal in facts, old friend, a
Adam Lamb:fellow chef, and truth teller.
Adam Lamb:James Shirley tells me often lamb free your mind and your ass will follow.
Adam Lamb:Yeah.
Adam Lamb:Everybody needs someone like James in their life to keep them on point
Adam Lamb:and headed in the right direction.
Adam Lamb:So in this episode, let's be clear, we've known for the last 10 years or so
Adam Lamb:that our industry was facing a labor.
Adam Lamb:Now it's old news that the pandemic hit the industry like a hammer to the head.
Adam Lamb:The great resignation is the catchy little name.
Adam Lamb:Everyone seems to be using now to describe what every type of business or
Adam Lamb:industry is facing post COVID to assist us in understanding the challenge of
Adam Lamb:ramping up and scaling our operations.
Adam Lamb:At the same time, workers seem to be inexplicably, leaving their positions
Adam Lamb:for greener pastures or choosing to do something else with their lives.
Adam Lamb:But as I said before, we in the hospitality industry have known about
Adam Lamb:decreasing applicant flow for you.
Adam Lamb:So you think we, as an industry would have figured out ways to deal
Adam Lamb:with the shortage by now, right?
Adam Lamb:Some smart and heart-centered chefs, leaders, and operators saw this
Adam Lamb:coming from around the corner and did something about attracting talent.
Adam Lamb:But for the most part owners, partners, nonprofits, and hospitality companies
Adam Lamb:seem to think that it's still the early two thousands when there was
Adam Lamb:a steady stream of applicants for any job posted depressing the wages
Adam Lamb:and keeping them from having to add any benefit of any consequence.
Adam Lamb:I mean, why not?
Adam Lamb:Don't break it if it's not fixed, right?
Adam Lamb:Some of them seem to be confused as to why that strategy is not working.
Adam Lamb:Now, let me read a message.
Adam Lamb:I got on Facebook to illustrate the point, Katie.
Adam Lamb:Right?
Adam Lamb:It's I'm struggling as a server right now.
Adam Lamb:I left two jobs recently because of coworkers, stealing tables,
Adam Lamb:being outright racist and rude.
Adam Lamb:Not to mention the occasional customer I'm sitting at home right
Adam Lamb:now, trying to decide my next move.
Adam Lamb:I worked through lockdown straight back to open, no unemployment pay.
Adam Lamb:Do I continue serving and vice would be nice please, or out there.
Adam Lamb:I just feel stuck.
Adam Lamb:The great resignation.
Adam Lamb:Really?
Adam Lamb:Why are people leaving the industry?
Adam Lamb:Well, Katie gave us one big hint right there, but we
Adam Lamb:haven't been listening to her.
Adam Lamb:Why should we, I mean, she's just a server.
Adam Lamb:Turns out she's closer to the truth than we've been for a while, and we
Adam Lamb:really need to start paying attention to all the Katie's out there.
Adam Lamb:Why?
Adam Lamb:Because she could have been our future.
Adam Lamb:Now it looks like she'll be someone else's answer to a crappy
Adam Lamb:situation as bad as it all seems.
Adam Lamb:I prefer to think about our current challenge a little bit differently.
Adam Lamb:I'm calling this the great Reese.
Adam Lamb:An incredible opportunity to address the systematic problems of our industry
Adam Lamb:that have been around for years.
Adam Lamb:So here's my reply to her where number one don't ever put up with less than you
Adam Lamb:deserve, no matter what anyone else has said to you or what others may have had
Adam Lamb:you feel about yourself or number two before jumping into another job, make a
Adam Lamb:list of the five most important values about your next job that matter to you.
Adam Lamb:Keep that with you all the time, or number three.
Adam Lamb:Do your research about where you apply?
Adam Lamb:What's the culture?
Adam Lamb:Like what are their core values?
Adam Lamb:How do they treat their associates?
Adam Lamb:And do they empower their employees or do they just grind it out?
Adam Lamb:Usually the best person to ask is someone that works there.
Adam Lamb:Show, shop around closing time, hang around.
Adam Lamb:Someone will want to talk to you.
Adam Lamb:Everyone is hurting for employees right now, so you can afford to be choosy.
Adam Lamb:This'll be your home and family for the next little bit.
Adam Lamb:And you are the one that gets to choose who you'll make friends.
Adam Lamb:Why did Katie need to leave her job?
Adam Lamb:Does it sound like her manager valued her or worked to create a culture
Adam Lamb:where it's sticking around for?
Adam Lamb:Yeah, that was probably someone else's job, right?
Adam Lamb:To put it a little differently.
Adam Lamb:Listen to this post that CJ put up in a private group.
Adam Lamb:The other day, as a seasoned veteran of the hospitality industry, I sit
Adam Lamb:on my couch after a long shift, having drinks, listening to music,
Adam Lamb:contemplating whether or not this industry is worth sticking around.
Adam Lamb:And seeing this nasty plague that falls over the unseen backbone of food industry.
Adam Lamb:As we know it, this year was tough for each and every one of us.
Adam Lamb:And I feel like a lot of us came out second guessing if we made the right
Adam Lamb:decision, making this strangely hard and time consuming career, a path,
Adam Lamb:we wanted to go down for some of you.
Adam Lamb:Yes.
Adam Lamb:You who went to school, studied, you got your degrees, but for all the
Adam Lamb:other psychopaths holding it together, like me, we were born to do it.
Adam Lamb:It's horrible.
Adam Lamb:We love the thrill, stress, cursing, yelling, and screaming, and not
Adam Lamb:many will tell you, but we thrive on the unorganized chaos, but at the
Adam Lamb:end of the day, we pulled together.
Adam Lamb:And when you light that cigarette and start your car and tune to the
Adam Lamb:music on your way home, you just want to start screaming and frustration,
Adam Lamb:but you can't because at the same time, you also have this weird, warm
Adam Lamb:feeling that you can't explain to anyone who hasn't been in the kitchen.
Adam Lamb:It makes you smile because you know, you just crushed it.
Adam Lamb:And for one measly, You're at peace, but it doesn't last for long because you know,
Adam Lamb:tomorrow's Tuesday and you'll be back to work the next morning, knowing you're
Adam Lamb:going to have to do it all over again.
Adam Lamb:No matter how tired you are, there's nothing that gets you
Adam Lamb:out of bed in the morning.
Adam Lamb:Like the anticipation of that one moment, what I'm trying to say is where
Adam Lamb:do we all stand post COVID 20, 21.
Adam Lamb:Is it still worth it for us?
Adam Lamb:Is it worth pre pandemic wages that most operations are still.
Adam Lamb:Is the best we can do beg the home office or our boss for a better way.
Adam Lamb:We are the backbone.
Adam Lamb:We're not on the line.
Adam Lamb:Come service time.
Adam Lamb:The powers that be well, they can't make any money.
Adam Lamb:At what point do we is chefs line cooks, prep, cooks,
Adam Lamb:dishwashers, say we've had enough.
Adam Lamb:Most of us, I won't do that because for some fucked up reason, we
Adam Lamb:love the abuse we get at work.
Adam Lamb:We love the beating we take at work.
Adam Lamb:We love flirting with the staff.
Adam Lamb:We love the free food.
Adam Lamb:By God, the free soda and sometimes red bull, but is it worth our dignity?
Adam Lamb:Our time, our respect, we need to stand.
Adam Lamb:All right.
Adam Lamb:So this a bit I could go on and on about what CJ says in his post and, you know,
Adam Lamb:rightly or wrongly or counsel him on what things he shouldn't, shouldn't say.
Adam Lamb:But when I read between the lines, here's what I clearly understand
Adam Lamb:about how CJ feels about his.
Adam Lamb:Well, I'm not even going to call it work because for him.
Adam Lamb:It's a calling.
Adam Lamb:I mean, why else would anyone stick around with that kind of neglect?
Adam Lamb:If he didn't feel in his heart that he was right where he was meant to
Adam Lamb:be loving up as guests, clients, or residents with what he does with his
Adam Lamb:hands and his heart sounds like he's very passionate about what he does,
Adam Lamb:but here's the thing about passion.
Adam Lamb:Passion will use you up like a junkie drains, a syringe and
Adam Lamb:toss suicide, because you are no longer of any use to him.
Adam Lamb:Passion will convince you that loyalty matters more than your own health.
Adam Lamb:So you stay one more day.
Adam Lamb:One more shift one more night as you self medicate, the pain in your heart
Adam Lamb:and the confusion in your brain.
Adam Lamb:Passion unfulfilled in time leads to bitterness, which leads to what apathy.
Adam Lamb:That's the word I want to talk about tonight?
Adam Lamb:Apathy.
Adam Lamb:Fuck it.
Adam Lamb:It's the best it's going to be.
Adam Lamb:What can I do about it?
Adam Lamb:Except adjust my expectations.
Adam Lamb:Right?
Adam Lamb:Really not much anything I can do going through the last
Adam Lamb:15 months brought everyone.
Adam Lamb:No one escaped the pandemic hole and it's become the fucked up
Adam Lamb:PTSD version of Groundhog day.
Adam Lamb:So after a while, that grind makes us apathetic.
Adam Lamb:So why bother listen?
Adam Lamb:Sometimes the house has to be on fire for the folks inside to wake
Adam Lamb:up and go outside and get some water for those resistant to change.
Adam Lamb:Sometimes things have to be so bad that they see no other recourse,
Adam Lamb:but to deal with the problem.
Adam Lamb:This is an exciting and scary time.
Adam Lamb:Yeah.
Adam Lamb:It's going to take a new way of thinking about old problems and a new way
Adam Lamb:of being to come up with solutions.
Adam Lamb:Some of us cling to the notion that this is someone else's job
Adam Lamb:to face that it's enough just to come to work and do a good job.
Adam Lamb:We stand there and watch the slowly unfolding disaster
Adam Lamb:occurring right in front of us.
Adam Lamb:As managers and owners weigh the ROI on a smaller staff and increased cover counts.
Adam Lamb:Some are actually trying to make up the revenue they lost during the
Adam Lamb:pandemic by pushing the pedal down careening towards operational culture.
Adam Lamb:While they sit and count their money, patting themselves on the back.
Adam Lamb:As they show off the latest P and L dripping with the blood and sweat of
Adam Lamb:those who stay and make it possible, really we're going to leave the
Adam Lamb:staffing problem to them to solve.
Adam Lamb:Why, why would you stay in a job that doesn't value you?
Adam Lamb:I mean, don't get me wrong.
Adam Lamb:I did several times in my career for reasons that now I can no longer fathom
Adam Lamb:because it was going to be great exposure, a great experience that I was going
Adam Lamb:to be working with a renowned chef.
Adam Lamb:You know, no problem that he's abusive, but you know, all kinds of shit like that.
Adam Lamb:We can rationalize just about anything.
Adam Lamb:But at the end of the day, when my head hits the pillow, my heart cloudy,
Adam Lamb:heavy and bitter, I come finally to the true, true unassailable truth.
Adam Lamb:I will only ever have the body, the relationship, the job,
Adam Lamb:the bank account, and the boss that I settle for laying there.
Adam Lamb:So goddamn bone tired.
Adam Lamb:I convinced myself that maybe tomorrow will be.
Adam Lamb:But how can it be when I'm going to get up and mindless go to work and make the same
Adam Lamb:fucking decisions that I made yesterday.
Adam Lamb:And they'll probably be the same ones I make tomorrow in
Adam Lamb:a word I became apathetic.
Adam Lamb:I thought most of us think that I'm tough enough that I can wait
Adam Lamb:it out, that someone will see and appreciate what I do and save me.
Adam Lamb:No one is coming to save me.
Adam Lamb:No one is coming to save you.
Adam Lamb:Stop bitching, man.
Adam Lamb:Cause no one will ever understand how much mental, emotional, and physical effort
Adam Lamb:we put into our jobs except maybe another chef and they have their own problems.
Adam Lamb:So if you're waiting around, expect somebody to come up and pat you on
Adam Lamb:the back for everything you put in, you might be waiting for awhile.
Adam Lamb:We, my friends are going to have to appreciate ourselves, keep
Adam Lamb:our eye on the problem, ditch the fucking apathy and put in.
Adam Lamb:We have everything we need already, just like hundreds of thousands of people
Adam Lamb:making the decision to leave their jobs.
Adam Lamb:I resigned my position after two years.
Adam Lamb:Just recently want to know why, because I wanted to tell a different story.
Adam Lamb:I wanted to tell your story.
Adam Lamb:I was reminded of this recently, listening to chef Jensen Cummings podcast at
Adam Lamb:best served when he spoke about today's reality and the hospitality, but.
Adam Lamb:That every restaurant pub catering company is, or should be a media
Adam Lamb:company and a hospitality company, both internally and externally.
Adam Lamb:We as chefs already have a leg up on that because all of us are storytellers.
Adam Lamb:Look at our menus.
Adam Lamb:We love to tell stories about where the food comes from,
Adam Lamb:how it was grown, who grew it.
Adam Lamb:There are very many reasons for our fellow chefs line cooks
Adam Lamb:and dishwashers to be leaving.
Adam Lamb:But one thing is clear.
Adam Lamb:We are doing a pretty shitty job telling the story of our operation.
Adam Lamb:We're leaving it up to big media to tell the world how crappy
Adam Lamb:it is to come into this field.
Adam Lamb:And some of us are letting it happen.
Adam Lamb:The answer my friend is in your pocket.
Adam Lamb:Yeah.
Adam Lamb:Your phone craft the narrative of you, your operation, and
Adam Lamb:start posting on social media.
Adam Lamb:And I'm not talking about static images like food shots.
Adam Lamb:Nobody gives a shit about it.
Adam Lamb:Do videos of staff laughing as they're setting up the line, do videos of
Adam Lamb:you talking or training or cooks or servers beyond whatever platform your
Adam Lamb:perspective employee might be, get over yourself or any hangup you might have
Adam Lamb:about being in that video and start telling the story, because if you don't.
Adam Lamb:Someone else is because the reality is this is not a labor crisis.
Adam Lamb:This is a crisis of apathy.
Adam Lamb:This is a crisis of wages.
Adam Lamb:Yes.
Adam Lamb:But more importantly, it's about a lack of culture, community and compassion.
Adam Lamb:And if you're waiting for someone else to fix that, then good luck.
Adam Lamb:The hard truth is if you're understaffed right now, then
Adam Lamb:you have a culture problem.
Adam Lamb:How you pay your people, treat your people, how you grow your people.
Adam Lamb:You also have a story problem.
Adam Lamb:No one knows it yet because you haven't put it out there in the
Adam Lamb:way that prospective employees will understand operators like
Adam Lamb:noble foods and South Carolina have had it figured out for a while.
Adam Lamb:Now, everyone on the streets knows that chef Nobel has instructed his staff.
Adam Lamb:If someone applies, it has a little talent and a lot of the right
Adam Lamb:attitude, don't let them out the door.
Adam Lamb:We don't have a position.
Adam Lamb:We'll make one.
Adam Lamb:If you're looking for work like Katie, they're always a number of smart
Adam Lamb:operators like chef Nobel and everyday.
Adam Lamb:But if you don't get off your ass, figure out what really matters to
Adam Lamb:you and put yourself in action.
Adam Lamb:You'll never know.
Adam Lamb:If you're sticking with this field, good on you.
Adam Lamb:But I have one request, get crack and creating a story that someone will
Adam Lamb:align with and start spreading the news.
Adam Lamb:Because if you wait for HR or you GM it'll be awhile before anyone joins you
Adam Lamb:on the line, you can't blame anyone else, chef, no one else truly feels your pain.
Adam Lamb:They're not in your clogs.
Adam Lamb:And if you know you can't blame anyone else, I guess you'll
Adam Lamb:have to start figuring out what you're going to see on that.
Adam Lamb:Facebook live, by the way, the object of the video is to show how
Adam Lamb:human and approachable you are.
Adam Lamb:Don't worry about having the right words or looking.
Adam Lamb:People who will be attracted to your voice and story.
Adam Lamb:Don't give a shit about that.
Adam Lamb:They just want to connect with you.
Adam Lamb:And that's where they are now to cabbage to these suggestions.
Adam Lamb:First.
Adam Lamb:My lawyers.
Adam Lamb:They're a bunch of dour, unimagined of pencil pushers,
Adam Lamb:but they keep me out of jail.
Adam Lamb:So there is that they want me to remind you that if you own your own business,
Adam Lamb:have at it, but if you are employed by a company, make sure you get permission
Adam Lamb:to post on social media before you do.
Adam Lamb:But at this point, why would any business stop you from promoting them for free?
Adam Lamb:I don't know, just do your due diligence and get their permission.
Adam Lamb:Secondly, when you do your videos, don't use your chef voice.
Adam Lamb:You know, the one, I mean the one where you drop an octave, so you can use your
Adam Lamb:big boy or big girl, voice time, check time tech, what hour to serve us most
Adam Lamb:important part of this is that you are authentic, fallible, you know, human
Adam Lamb:and today's social media landscape.
Adam Lamb:Nothing is hated more than someone putting on airs.
Adam Lamb:Just be yourself.
Adam Lamb:Like it would be with your partner.
Adam Lamb:Yeah.
Adam Lamb:That's the ticket.
Adam Lamb:As far as the other operators out there who refuse to see the tsunami
Adam Lamb:of their destruction on the horizon?
Adam Lamb:Well, like I said earlier, it's not like we were keeping silent about it.
Adam Lamb:As a matter of fact, some of us like me have been ringing that fucking bell
Adam Lamb:as hard and loud as I could, because at the end of the day to be told that I was
Adam Lamb:right, brings me no constellation at all.
Adam Lamb:Instead in that moment, I'll be warning.
Adam Lamb:All those that fell by the wayside that could have been
Adam Lamb:helped or were either ignored.
Adam Lamb:Or deemed not worthy enough to give a shit about don't.
Adam Lamb:Let me see your name on that list.
Adam Lamb:Not after hearing this episode finally, to hammer home the point at
Adam Lamb:least one last story to take us out.
Adam Lamb:I went to see the film Roadrunner about Anthony Bourdain's rise to celebrity and
Adam Lamb:as unfortunate, unjust, and very lonely.
Adam Lamb:One of his friends, spoke about them in the film and said that she
Adam Lamb:understood that his entire life, he had friends and family who loved him.
Adam Lamb:He just chose not to believe him on the way home, understanding
Adam Lamb:that story better than I wanted to.
Adam Lamb:I said to Jennifer, it's not that he couldn't receive their love.
Adam Lamb:He fundamentally didn't believe that anyone could love him because he
Adam Lamb:never thought he was worthy of it.
Adam Lamb:Or at least that was my story for a while.
Adam Lamb:Be worthy of your own love and stop fucking giving it away.
Adam Lamb:So cheaply to organizations, bosses, guests, and sometimes yeah, family
Adam Lamb:members who can't, or won't make you that same bargain, that's it for our
Adam Lamb:show really hoped you enjoyed it.
Adam Lamb:If you got anything out of it, please share it with a friend,
Adam Lamb:share it with a coworker, let them know that things are changing.
Adam Lamb:There is a new way of thinking about hospitality.
Adam Lamb:And it's coming your way here at chef life radio.
Adam Lamb:We believe that working in a kitchen should be demanding.
Adam Lamb:It just shouldn't have to be demeaning to be hard.
Adam Lamb:Just doesn't have to be harsh.
Adam Lamb:We believe that it's possible to have more solidarity and less, suck it up.
Adam Lamb:Sunshine or compassion, less cutthroat island.
Adam Lamb:We believe in more partnership and less put up or shut up more family and less.
Adam Lamb:Fuck you.
Adam Lamb:Find link.
Adam Lamb:Consider for a second for all the blood, sweat ashes.
Adam Lamb:And sometimes even tears we put into what we do really, man, at the
Adam Lamb:end of the day, just some stuff on a plate on a bit really matters.
Adam Lamb:It doesn't define you as a person or make you any more
Adam Lamb:special or less than anyone else.
Adam Lamb:It's just the dance that we're engaged in.
Adam Lamb:So we might as well laugh and enjoy every bit of it.
Adam Lamb:Even the crappy parts while we're here.
Adam Lamb:Or didn't, you know, that the purpose of your life should be, do enjoy it.
Adam Lamb:Like it happened.
Adam Lamb:I love it.
Adam Lamb:I am humbled.
Adam Lamb:You got them for the glory of boxer I don't live on.
Adam Lamb:Now.
Adam Lamb:You can reach out to the show at facebook.com/chef life, radio
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Adam Lamb:It really does help spread the news.
Adam Lamb:Thanks for listening until the next episode.
Adam Lamb:Be well and do good.
Adam Lamb:Leave the hall light on honey.
Adam Lamb:I'll be coming home late.
Adam Lamb:The show was produced, recorded and edited by me, Adam Lamb at the dish pit studio.
Adam Lamb:And the basement bunker in Bardot, North Carolina.