The Real Measure of Culinary Leadership: When Cooks Choose You Over Money

In a world obsessed with celebrity chefs and flashy culinary theatrics, Chef Franck Desplechin represents something far more valuable: the quiet mastery of sustained excellence. From Michelin-starred kitchens in France to high-volume hotel operations across continents, Chef Franck has built his reputation not on ego or spectacle, but on the unglamorous fundamentals that actually matter—discipline, mentorship, and the long view of leadership

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In this episode of Chef Life Radio, I sit down with a chef who's witnessed the evolution of our industry from the inside out, and more importantly, has evolved with it. We explore the challenging transition from being a technically excellent cook to becoming a leader worth following, and why the hardest lesson in leadership might be learning when to stay silent.

From Perfectionist to People Developer

Chef Franck opens up about his early days in France, where the pursuit of Michelin stars shaped his understanding of excellence:

• How the relentless standards of fine dining created both his greatest strengths and biggest blind spots
• The moment he realized technical skill alone wouldn't make him a successful leader
• Why his first attempts at management nearly drove away the very people he needed most

The Validation That Really Matters

We discuss what true success looks like in culinary leadership:

• Why the best chefs measure their worth by who follows them, not who applauds them
• The profound moment when team members choose growth over money to stay with your vision
• How retention became his unexpected competitive advantage in an industry plagued by turnover

"I realized very quickly that everyone has a good reason to be in this. Everyone has their own journey and it is up to you to get to know their journey, where they're headed."

The Craft of Building Others

Chef Franck shares his philosophy on what it means to be in service:

• How he shifted from seeing cooking as his craft to viewing mentorship as his true art form
• The responsibility that comes with the power to shape someone's anniversary dinner—or their entire career
• Why making yourself obsolete is actually the highest form of culinary leadership

Lessons from the Marathon Mindset

In our conversation, we explore:

• How to balance the creative passion of menu development with the patient work of people development
• Why some of his greatest teachers were the chefs he didn't want to emulate
• The difference between being ready for leadership and being willing to step into it

This episode offers a refreshing perspective on what it means to build a culinary career that extends beyond the kitchen. Whether you're struggling with the transition from cook to leader, or you're an experienced chef looking to deepen your impact, Chef Franck's insights provide a roadmap for creating the kind of legacy that outlasts any menu or review.

Ready to discover what sustained excellence looks like when nobody's watching? This conversation will challenge your assumptions about success and inspire you to lead from a place of genuine service.

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Stay Tall & Frosty and Remember to Lead from the Heart,

Adam

Links In The Show

• Chef Franck on the Web

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Speaker: 00:00:04

Adam M Lamb: Hey chef.

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Welcome back to the show in an industry that glorifies the sprint.

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Chef Frank DA is a master of the marathon from mission starred

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restaurants to high volume hotels.

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Chef Fran has built a global career, anchored not in ego or

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flash, but in discipline, craft, and the long game of leadership in

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this episode is Chef Life Radio.

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I sit down with a man who's seen it all.

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And still shows up.

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Curious.

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We talk about what it means to move from doing to leading, how to shift

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from chef to mentor, and why sometimes the hardest and most important thing

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to do is to say nothing at all.

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Chef Frank opens up about the early days in France, the humbling lessons

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of managing people across cultures and continents, and the quiet satisfaction

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of seeing his team thrive without needing to be the center of attention.

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If you've ever wondered what sustained excellence looks like in the real world.

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Not the TV version.

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This conversation will feel like a masterclass in this episode.

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It isn't about chasing titles.

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It's about showing up with consistency, letting go of the need to prove

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yourself and choosing to lead from a deeper place of purpose.

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Now, back to the show.

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Welcome to the show, chef Frank dla.

Speaker: 00:02:46

Chef, why is now the right time for you to write a book about

Speaker: 00:02:50

leadership in the culinary community?

Franck Desplechin: 00:02:51

Okay, so I think I've always been somewhat of, of

Franck Desplechin: 00:02:54

service of my team for many, many years, and I guess I was, I felt ready.

Franck Desplechin: 00:02:59

To say something and I felt ready as I was kind of pivoting into the

Franck Desplechin: 00:03:03

world of entrepreneurship, and I would not necessarily be in the

Franck Desplechin: 00:03:06

kitchen as much as I have been.

Franck Desplechin: 00:03:09

I just found this avenue to, to put my philosophy and what has I believe

Franck Desplechin: 00:03:13

resonated with many people's hands that I know I would not be able

Franck Desplechin: 00:03:17

to touch without writing a book.

Franck Desplechin: 00:03:19

It kind of the, I would say, the perfect storm for me to feel like it was

Franck Desplechin: 00:03:23

just the right time, the right place.

Franck Desplechin: 00:03:26

I had the right message and it was validated by many that I

Franck Desplechin: 00:03:30

have trained over the years.

Franck Desplechin: 00:03:31

I just felt to say, why not?

Franck Desplechin: 00:03:33

I have the knowledge, the expertise, and the authority.

Franck Desplechin: 00:03:36

Therefore, maybe it can help someone in need

Franck Desplechin: 00:03:40

Adam M Lamb: and man, there's a lot there.

Franck Desplechin: 00:03:42

How will you validated by others?

Franck Desplechin: 00:03:44

I think I've taken in many forms, some of them, and probably

Franck Desplechin: 00:03:48

the most gratifying one is when I was starting new jobs, doing your career,

Franck Desplechin: 00:03:53

you build your team and then at some point you do the chef to say, okay,

Franck Desplechin: 00:03:55

I'm moving on to the next opportunity.

Franck Desplechin: 00:03:58

And then obviously you witnessing a lot of sadness and kind of, well, what about us?

Franck Desplechin: 00:04:02

Kind of thing.

Franck Desplechin: 00:04:03

And then when you get to that new place and you realize that you need

Franck Desplechin: 00:04:06

help, you cannot do it on your own.

Franck Desplechin: 00:04:08

You find yourself giving some calls and say, Hey, I might

Franck Desplechin: 00:04:11

have an opportunity here.

Franck Desplechin: 00:04:12

And the speed and the level of commitment and engagement they have towards.

Franck Desplechin: 00:04:18

Yeah, sure.

Franck Desplechin: 00:04:18

Let me come and work for you again.

Franck Desplechin: 00:04:20

I loved it.

Franck Desplechin: 00:04:21

It's almost like they're continuing their journey and you

Franck Desplechin: 00:04:23

are lucky to be part of, right?

Franck Desplechin: 00:04:25

So I think that's probably the most gratifying part, is realizing that your

Franck Desplechin: 00:04:29

way of working, the way you show up to work, and the way you articulate and

Franck Desplechin: 00:04:33

you care for them and their own journey.

Franck Desplechin: 00:04:35

I think that the way transpired for me is really having a quote

Franck Desplechin: 00:04:39

unquote following over the years.

Franck Desplechin: 00:04:40

A lot of loyalty from the people under you.

Franck Desplechin: 00:04:43

So that would be the main one for me.

Franck Desplechin: 00:04:45

Adam M Lamb: It's kind of interesting 'cause typically chefs get hired

Franck Desplechin: 00:04:48

because of the following they have with the general public, right?

Franck Desplechin: 00:04:52

That they're hothead, they know they can fill a room.

Franck Desplechin: 00:04:54

Yet I think both you and I know that the real measure is

Franck Desplechin: 00:04:57

like a. Can I fill a kitchen?

Franck Desplechin: 00:05:01

You, you won't get that general public unless you have a team.

Franck Desplechin: 00:05:04

Mm. I, I don't know any chef, successful chef, at least, that have been able

Franck Desplechin: 00:05:08

to succeed in their career to get that level of recognition without

Franck Desplechin: 00:05:12

having the team that was pushing back, that was pushing in the back.

Franck Desplechin: 00:05:17

Adam M Lamb: At what point in your career did you recognize that

Franck Desplechin: 00:05:22

things had to be done differently?

Franck Desplechin: 00:05:24

You said that you, you had been team oriented for a long time and I know a

Franck Desplechin: 00:05:28

lot of chefs who say that, um, and then you talk to some of their associates and

Franck Desplechin: 00:05:32

they'll tell you something different.

Franck Desplechin: 00:05:34

Mm-hmm.

Franck Desplechin: 00:05:34

But I get that you were pretty grounded in that as a way of being such that you could

Franck Desplechin: 00:05:38

speak with authority on matters like this.

Franck Desplechin: 00:05:41

So just curious, like did you always looking at that as like.

Franck Desplechin: 00:05:45

That's my edge.

Franck Desplechin: 00:05:45

That's my learnings curve right there.

Franck Desplechin: 00:05:47

I would say yes and no.

Franck Desplechin: 00:05:48

I mean, I did not start always being team oriented.

Franck Desplechin: 00:05:51

I came from, I came from being an overachiever in my approach

Franck Desplechin: 00:05:55

to things when I was the cook.

Franck Desplechin: 00:05:57

I was just doing great.

Franck Desplechin: 00:05:58

I was respected, teamwork, and I respected the team, but I was also

Franck Desplechin: 00:06:02

very selfish in my own growth.

Franck Desplechin: 00:06:04

I'm gonna do this 'cause I wanna do this.

Franck Desplechin: 00:06:06

And I moved that.

Franck Desplechin: 00:06:07

And when I kind of pivoted and became my own leader and my own

Franck Desplechin: 00:06:11

manager, I realized that I did not necessarily have any social skills.

Franck Desplechin: 00:06:16

I was just someone that knew how to work.

Franck Desplechin: 00:06:18

I knew how to work, I knew how to cook badass food, but that was it.

Franck Desplechin: 00:06:22

That was it.

Franck Desplechin: 00:06:23

And so as you become your manager and suddenly your shift say, okay

Franck Desplechin: 00:06:26

Frank, you're gonna be in charge of a Saturday night service,

Franck Desplechin: 00:06:29

and then you haven't already.

Franck Desplechin: 00:06:30

Build a rapport with the team.

Franck Desplechin: 00:06:32

Half of the team think you cocky and arrogant.

Franck Desplechin: 00:06:34

So all those things you realize when you're trying to command

Franck Desplechin: 00:06:37

that kitchen, then you don't get.

Franck Desplechin: 00:06:39

You don't really get that response.

Franck Desplechin: 00:06:40

So you realize very quickly that you have two options.

Franck Desplechin: 00:06:43

You either continue that route and just say pissed off to everybody, or you

Franck Desplechin: 00:06:47

just decide to change and pivot and say, okay, well maybe I need to actually

Franck Desplechin: 00:06:51

pay attention to who works for me.

Franck Desplechin: 00:06:53

And realize that last night it went bad for service.

Franck Desplechin: 00:06:56

It was chaotic for three hours, or you can blame everything, but

Franck Desplechin: 00:07:00

at the end of the day, you were in charge and you failed to deliver.

Franck Desplechin: 00:07:02

So you realize.

Franck Desplechin: 00:07:04

Those rapport and caring about the cooks, even the dishwasher caring about the

Franck Desplechin: 00:07:09

dishwasher will allow you to actually succeed in some of the hardest nights.

Franck Desplechin: 00:07:13

I think it was more of a progressive approach to it,

Franck Desplechin: 00:07:17

but I never started that way.

Franck Desplechin: 00:07:18

I, I felt I was just conditioned to just excel seeking out perfection because

Franck Desplechin: 00:07:23

that's the world that I was coming from.

Franck Desplechin: 00:07:25

And then, um, I was demanding the same thing regardless.

Franck Desplechin: 00:07:29

Of anyone having the same mindset as mine, I was almost just saying, oh,

Franck Desplechin: 00:07:33

you don't wanna do it, then just leave.

Franck Desplechin: 00:07:35

Um, I say I was just not pleasant and I was not, I was not someone

Franck Desplechin: 00:07:40

you would wanna work for back then, so I had to learn that.

Franck Desplechin: 00:07:43

Adam M Lamb: I'm curious to know, and I don't want this to sound

Franck Desplechin: 00:07:46

insensitive, but where did you grow up and where did you train?

Franck Desplechin: 00:07:50

I'm curious upon reflection, where did that sense of personal excellence and

Franck Desplechin: 00:07:55

holding everyone else to that, whether or not they're able to achieve it?

Franck Desplechin: 00:07:59

I've had experiences with chefs from all over the world, and there are some who are

Franck Desplechin: 00:08:03

absolutely 100% rigorous and will never, ever let anybody get away with shit.

Franck Desplechin: 00:08:08

And there are other places where it's a little bit more laissez-faire.

Franck Desplechin: 00:08:11

But I'm just curious about your upbringing and what coming up in

Franck Desplechin: 00:08:14

that culinary culture taught you.

Franck Desplechin: 00:08:15

That was, this was absolutely sacrosanct.

Franck Desplechin: 00:08:17

Don't.

Franck Desplechin: 00:08:17

Veer from this.

Franck Desplechin: 00:08:18

Yeah, of course.

Franck Desplechin: 00:08:19

I grew up in France.

Franck Desplechin: 00:08:20

That's kind of where my, my journey started and I, I skipped high school,

Franck Desplechin: 00:08:24

went directly into apprenticeship and working in the kitchen and so

Franck Desplechin: 00:08:28

15 years old, you know, you're still kind of trying to find yourself right.

Franck Desplechin: 00:08:32

At at the time.

Franck Desplechin: 00:08:33

It is something that is completely reachable and approachable in France.

Franck Desplechin: 00:08:37

Therefore, just this is a normal avenue that you can take on and move on in life.

Franck Desplechin: 00:08:41

So you don't necessarily realize what you wish you had learned

Franck Desplechin: 00:08:44

between your 15 and 20th birthday.

Franck Desplechin: 00:08:46

But here I am.

Franck Desplechin: 00:08:47

I was, I was in the kitchen learning to live life already

Franck Desplechin: 00:08:50

out of the educational system.

Franck Desplechin: 00:08:52

I've entered Michelin star Ready Restaurant.

Franck Desplechin: 00:08:55

We were seeking out the first Michelin star and then after that I fell in

Franck Desplechin: 00:08:58

love with this Sun Michelin star world.

Franck Desplechin: 00:09:00

Therefore, that's what I was doing.

Franck Desplechin: 00:09:02

And when you enter those kitchen, you work for chefs that this

Franck Desplechin: 00:09:05

is all they're looking for.

Franck Desplechin: 00:09:07

If you're not here to reach the Michelin star, then you need to find

Franck Desplechin: 00:09:10

another kitchen and, and it did.

Franck Desplechin: 00:09:12

Telling you this in your face and energetically it is just

Franck Desplechin: 00:09:16

you're here for the wrong reason.

Franck Desplechin: 00:09:17

If you're here for paycheck, then leave.

Franck Desplechin: 00:09:19

If you are just to be lazy, then leave.

Franck Desplechin: 00:09:21

If you're here for this, then leave.

Franck Desplechin: 00:09:22

You're finding out almost every week.

Franck Desplechin: 00:09:24

They give you a reason to leave and you just to stay,

Franck Desplechin: 00:09:27

Adam M Lamb: right?

Franck Desplechin: 00:09:27

They're, they're waiting for you to get through all the reasons

Franck Desplechin: 00:09:29

and just still be standing

Franck Desplechin: 00:09:30

there.

Franck Desplechin: 00:09:30

Yeah.

Franck Desplechin: 00:09:30

I'm usually realize that you actually part of something bigger than yourself, and

Franck Desplechin: 00:09:34

then you realize that, okay, well everyone here is a team of seven and the seven

Franck Desplechin: 00:09:39

people are here for that same reason.

Franck Desplechin: 00:09:41

Therefore you also, obviously we gain and we got the first Mission

Franck Desplechin: 00:09:45

star, which now is giving you a stamp of validation success.

Franck Desplechin: 00:09:49

You just achieve it.

Franck Desplechin: 00:09:50

Mm-hmm.

Franck Desplechin: 00:09:50

And this is what I had to do in order to achieve it.

Franck Desplechin: 00:09:53

Therefore.

Franck Desplechin: 00:09:54

Anytime.

Franck Desplechin: 00:09:54

Now that I'm getting into an idea of what success I need to reach, this is

Franck Desplechin: 00:09:58

the method that I'm gonna approach, and you just kind of replicate what you've

Franck Desplechin: 00:10:02

learned at work, and you don't realize that sometime the environment is rejecting

Franck Desplechin: 00:10:07

because that is not their idea of success.

Franck Desplechin: 00:10:10

And then you just kind of having to work on yourself or you stay an asshole

Franck Desplechin: 00:10:14

for a long time and then you realize that you by yourself doing things.

Franck Desplechin: 00:10:18

I meet people to this day.

Franck Desplechin: 00:10:19

I don't understand why I'm not being hired.

Franck Desplechin: 00:10:21

I've been applying for jobs for like six months maybe 'cause you're not good or

Franck Desplechin: 00:10:26

maybe because you don't, maybe because you are looking for something that it's

Franck Desplechin: 00:10:30

out of actually what you can achieve.

Franck Desplechin: 00:10:32

I promise you people are doing the right thing and people that are good, we'll

Franck Desplechin: 00:10:36

find a job and you get to a level at some point that you don't even apply.

Franck Desplechin: 00:10:40

Your name is being part of conversation when you're not even part of.

Franck Desplechin: 00:10:44

Adam M Lamb: Yeah.

Franck Desplechin: 00:10:44

Um, so that's how you wanna navigate the journey.

Franck Desplechin: 00:10:47

Adam M Lamb: Yeah.

Franck Desplechin: 00:10:48

Like developing a personal brand based upon your willingness to do the work.

Franck Desplechin: 00:10:53

Yeah, right.

Franck Desplechin: 00:10:53

One of my chef used to tell me, I say, Frank, you have, you are your own pr.

Franck Desplechin: 00:10:58

Adam M Lamb: Which is true.

Franck Desplechin: 00:10:59

It is true.

Franck Desplechin: 00:11:00

But man, I wish I knew that a year before she told me that, because at

Franck Desplechin: 00:11:05

the end of the day, it's very true when you are making bad choices

Franck Desplechin: 00:11:08

and you've made wrong calls.

Franck Desplechin: 00:11:10

It is as damaging because it is PR and so you are only representing

Franck Desplechin: 00:11:15

you for you and all decision in front of you will have consequences.

Franck Desplechin: 00:11:19

Now it's up to you to have good ones or bad ones based on your calls.

Franck Desplechin: 00:11:23

Adam M Lamb: Yeah.

Franck Desplechin: 00:11:24

And once trust is broken with some folks,

Franck Desplechin: 00:11:27

yeah, that's hard.

Franck Desplechin: 00:11:28

Adam M Lamb: There's no getting that back.

Franck Desplechin: 00:11:29

Mm-hmm.

Franck Desplechin: 00:11:29

For some, you know, and I think I've been thinking about this

Franck Desplechin: 00:11:33

a lot, about consequences based upon ways you're showing up.

Franck Desplechin: 00:11:38

And I recognize you and I share a lot more than our conversation the other day

Franck Desplechin: 00:11:42

because I got fired from a job because I was defending one of my cooks to a couple

Franck Desplechin: 00:11:47

waiters who were trading her poorly.

Franck Desplechin: 00:11:49

And you know, I, the end of the shift, they pulled me upstairs and they said,

Franck Desplechin: 00:11:52

well, you know, you're being a disruption, so we're gonna have to cut your loose.

Franck Desplechin: 00:11:57

Because I kept living in the future of the idea of the

Franck Desplechin: 00:11:59

restaurant, like what it could be.

Franck Desplechin: 00:12:00

And I became very frustrated that others didn't see that.

Franck Desplechin: 00:12:03

I did not yet know that particular storytelling skill and how you

Franck Desplechin: 00:12:08

enroll a group of people into a possibility that doesn't exist yet.

Franck Desplechin: 00:12:11

By coaching and constant, not just telling a story at the beginning of

Franck Desplechin: 00:12:15

the year and hoping it comes true, but every day kind of sowing that seed.

Franck Desplechin: 00:12:19

When did your idea of what it meant to be a success in the culinary

Franck Desplechin: 00:12:24

industry start to start to change?

Franck Desplechin: 00:12:26

I think I'm someone that appreciate public recognition.

Franck Desplechin: 00:12:30

That's kind of almost my appreciation language.

Franck Desplechin: 00:12:33

Adam M Lamb: Words of affirmation.

Franck Desplechin: 00:12:34

Yes, words of affirmation, public acknowledgement.

Franck Desplechin: 00:12:37

I'm very good to give credit where credit is due for the team.

Franck Desplechin: 00:12:40

I will be thankful and grateful of them, but I do like good.

Franck Desplechin: 00:12:43

Public acknowledgement of a culinary department did a great

Franck Desplechin: 00:12:46

job, or we got a magazine piece about chef, like, I do enjoy that.

Franck Desplechin: 00:12:50

It gives me a little tab in the back and I, I feel great about those.

Franck Desplechin: 00:12:53

So I, I think as, as I've pivoted over time, to stay away from the.

Franck Desplechin: 00:12:59

External accolades of the actual property and realizing that I was gaining a

Franck Desplechin: 00:13:05

lot more joy and internal fulfillment.

Franck Desplechin: 00:13:08

When a cook told me, chef, I've got another opportunity

Franck Desplechin: 00:13:13

to work in another job.

Franck Desplechin: 00:13:14

I said, but I'm, I kind of wanna stick around here.

Franck Desplechin: 00:13:17

I said, well, what was the opportunity?

Franck Desplechin: 00:13:19

And so I say, well, this is this.

Franck Desplechin: 00:13:20

I can work in this restaurant and they will pay me more.

Franck Desplechin: 00:13:23

And I say, okay, well that's a no brainer.

Franck Desplechin: 00:13:25

Go for it.

Franck Desplechin: 00:13:26

I say, no, but I wanna stick around here.

Franck Desplechin: 00:13:28

And it's just like those little things, those little nugget that happens along

Franck Desplechin: 00:13:32

the way just validates you that you are actually on the right journey and the

Franck Desplechin: 00:13:37

right track in order and, and that's just what you kind of attribute to success.

Franck Desplechin: 00:13:41

You just find yourself that making an impact in someone's life to a point

Franck Desplechin: 00:13:46

that they have a, they had crossroad, they have a decision to make, and they

Franck Desplechin: 00:13:49

choose to stick with what they like.

Franck Desplechin: 00:13:52

Versus what's attractive, which is more money, which is the title I, I guess I

Franck Desplechin: 00:13:57

just translate that in my experience.

Franck Desplechin: 00:13:59

I just translate that as success.

Franck Desplechin: 00:14:02

Adam M Lamb: Yeah, I would certainly agree.

Franck Desplechin: 00:14:03

And the other thing that's jumping out at me is they thought it was

Franck Desplechin: 00:14:08

more valuable to stick with you for something that is building.

Franck Desplechin: 00:14:14

Then turn around and for another $2, get a job one, which, you know, it's

Franck Desplechin: 00:14:18

like the idea that you could actually dedicate yourself beyond this next 30

Franck Desplechin: 00:14:22

minutes to something achievable as a team.

Franck Desplechin: 00:14:26

Like, no, I'm gonna delay my gratification because I think there's something sweet

Franck Desplechin: 00:14:29

here and I wanna be part of it because if I leave, then I'm gonna miss it.

Franck Desplechin: 00:14:32

Like I'm gonna miss the opportunity to actually.

Franck Desplechin: 00:14:34

Witness it or be like part of the team.

Franck Desplechin: 00:14:36

But I think there's also a key component.

Franck Desplechin: 00:14:38

Not only they have to feel like they are growing on their own journey,

Franck Desplechin: 00:14:43

but they also have, we cannot dismiss the fact that we also want to, as

Franck Desplechin: 00:14:48

a common team, the whole team, we wanna move forward in a direction

Franck Desplechin: 00:14:52

and you wanna make them feel like.

Franck Desplechin: 00:14:55

I cannot achieve it without you being part of this team.

Franck Desplechin: 00:14:57

Mm-hmm.

Franck Desplechin: 00:14:58

So there's really, the two part of this is you are part of something

Franck Desplechin: 00:15:01

bigger than yourself, but there's also the time allocated in order to just

Franck Desplechin: 00:15:05

say, okay, this is just a one-on-one.

Franck Desplechin: 00:15:07

This is you and I sitting.

Franck Desplechin: 00:15:09

What is it that you need for your own growth?

Franck Desplechin: 00:15:10

What is it that you wanna learn?

Franck Desplechin: 00:15:12

What is it that I can help you with?

Franck Desplechin: 00:15:13

And so when you providing this and you kind of hard to want to go,

Franck Desplechin: 00:15:17

it's hard to think the grass is greener on the other side since you

Franck Desplechin: 00:15:20

don't necessarily face any really.

Franck Desplechin: 00:15:23

Challenge or anything that you don't feel supported or you have someone behind

Franck Desplechin: 00:15:27

you that can help you if you fall back.

Franck Desplechin: 00:15:28

Adam M Lamb: Mm-hmm.

Franck Desplechin: 00:15:29

Uh, all those things important to remember.

Franck Desplechin: 00:15:31

Adam M Lamb: So it sounds like maybe at the beginning, unconsciously you

Franck Desplechin: 00:15:35

were doing this, but you pretty quickly came to the idea that it's important

Franck Desplechin: 00:15:40

that not necessarily there's a safety net, but that people feel like you

Franck Desplechin: 00:15:46

have their best interest at all.

Franck Desplechin: 00:15:47

There is that, and I like to think you always, you being

Franck Desplechin: 00:15:50

attracted with something and there's also something that's pushed you back

Franck Desplechin: 00:15:53

in kind of making you, and I think the opposite of that in a good way.

Franck Desplechin: 00:15:57

The opposite of that would be that it's tiring to work by

Franck Desplechin: 00:16:00

yourself and you have no team.

Franck Desplechin: 00:16:02

And so best way to do that is to make sure that you are working on your retention.

Franck Desplechin: 00:16:07

In order to work on your retention, you need to understand why

Franck Desplechin: 00:16:10

there is a retention problem.

Franck Desplechin: 00:16:12

So by taking care of people, by taking care of people the way they wanna be

Franck Desplechin: 00:16:17

taken care of, by paying attention to what they're saying, by giving

Franck Desplechin: 00:16:20

them the tools to do their job and go fight to do their job, you know, you,

Franck Desplechin: 00:16:24

you realize that, uh, they actually gonna stick with you, and then you

Franck Desplechin: 00:16:27

find yourself like nine months later.

Franck Desplechin: 00:16:30

You get into a call with your corporate team and they say, okay,

Franck Desplechin: 00:16:33

uh, we're gonna discuss, uh, if we can send, uh, e like, do you guys

Franck Desplechin: 00:16:36

need any help entering the season?

Franck Desplechin: 00:16:38

And then you got everyone say, yeah, I'm missing five cooks.

Franck Desplechin: 00:16:40

Another one say, I'm missing three cooks, another one I'm missing seven.

Franck Desplechin: 00:16:43

And I say, Frank, do you need to say I'm missing one, but I think I have a plan.

Franck Desplechin: 00:16:47

And so you realize by comparing yourself with others that just validate

Franck Desplechin: 00:16:52

that, uh, well, I actually don't have an issue with looking for staff.

Franck Desplechin: 00:16:56

And so.

Franck Desplechin: 00:16:57

This external conversation makes you realize and say, okay, I think taking

Franck Desplechin: 00:17:01

care of people seems to be a way to go.

Franck Desplechin: 00:17:03

And so you're just learning those things as you go.

Franck Desplechin: 00:17:05

So it's an evolution as you're going, you know, you go from a sous-chef to become

Franck Desplechin: 00:17:09

a chef to cuisine and, and you realize that now this is not just about the cooks.

Franck Desplechin: 00:17:13

You also have to build the right team from having you on sous-chef

Franck Desplechin: 00:17:16

that believe what you believe.

Franck Desplechin: 00:17:18

Adam M Lamb: Mm-hmm.

Franck Desplechin: 00:17:18

That implement what you implement.

Franck Desplechin: 00:17:20

So now you have a little bit more freedom, right.

Franck Desplechin: 00:17:22

To continue to move forward in the bigger picture because, you know.

Franck Desplechin: 00:17:27

You can sit on your couch at home on a Saturday night, you told the team

Franck Desplechin: 00:17:30

is doing the right thing at work.

Franck Desplechin: 00:17:32

So, so all of this takes a lot of time to put in place

Franck Desplechin: 00:17:36

Adam M Lamb: and, uh, and thank you for saying that because I think certainly

Franck Desplechin: 00:17:42

at one point in my career, and I think others believe that it's a quick fix.

Franck Desplechin: 00:17:47

And I'm not talking about chefs.

Franck Desplechin: 00:17:48

So as an example, going through COVID.

Franck Desplechin: 00:17:51

There was a lot of conversation about mental wellness and programs

Franck Desplechin: 00:17:54

that they should even put in place.

Franck Desplechin: 00:17:56

And so there was a big rush to try to get programs together so people could

Franck Desplechin: 00:18:01

feel supported in their work and da da da by human resources and other folks.

Franck Desplechin: 00:18:06

And several years went by and they decided to actually go back and do a

Franck Desplechin: 00:18:09

review of these programs, and they found that the overwhelming, uh, attendance

Franck Desplechin: 00:18:15

record of these programs was abysmal.

Franck Desplechin: 00:18:18

Because it doesn't matter how much, how many, you know, free sessions you

Franck Desplechin: 00:18:22

get at a therapist if the job still fucking sucks at the ground level.

Franck Desplechin: 00:18:28

So it's kind of like thinking that this is actually what it's gonna do it.

Franck Desplechin: 00:18:32

And I love that when you talked about having small conversations, right?

Franck Desplechin: 00:18:36

Because really that's, to me, that's what meant the most to me.

Franck Desplechin: 00:18:40

And I'm curious, like in your becoming.

Franck Desplechin: 00:18:43

Did you reflect a lot on the things that you wanted?

Franck Desplechin: 00:18:45

It seems to be pretty easy to figure out what others want because that's

Franck Desplechin: 00:18:47

what, do you know what I mean?

Franck Desplechin: 00:18:49

Like what were the things that I was missing as I was coming up?

Franck Desplechin: 00:18:51

Yeah.

Franck Desplechin: 00:18:52

I mean, yes.

Franck Desplechin: 00:18:54

I, I don't think I ever really looked at me as making an assessment

Franck Desplechin: 00:18:57

of what I wish I had received.

Franck Desplechin: 00:18:58

Um, I've always been grateful of the.

Franck Desplechin: 00:19:01

The lesson that I received flat on.

Franck Desplechin: 00:19:04

And also I've always find a level of appreciation into, into

Franck Desplechin: 00:19:09

not receiving those lessons.

Franck Desplechin: 00:19:11

So I knew what not to do.

Franck Desplechin: 00:19:13

And so I'm, I'm someone that is very observer.

Franck Desplechin: 00:19:15

I pay attention a lot.

Franck Desplechin: 00:19:17

When I was growing up in, in the culinary, I, I was not talking much.

Franck Desplechin: 00:19:21

I was usually kind of doing my thing.

Franck Desplechin: 00:19:23

I'm very focused, very disciplined, but I pay attention.

Franck Desplechin: 00:19:26

And so when, when I see.

Franck Desplechin: 00:19:29

When I see, for example, you working, you're doing your thing, but then

Franck Desplechin: 00:19:31

you see the chefs coming hard on one of your coworker, and then that

Franck Desplechin: 00:19:35

coworker literally now is shaking.

Franck Desplechin: 00:19:38

And if the horse service is just making mistake after mistake, a chef is on him.

Franck Desplechin: 00:19:42

And then you just realize, I say, man, you can either look at it

Franck Desplechin: 00:19:45

and say, man, these guys suck.

Franck Desplechin: 00:19:47

Or you can just say, say, well, I understand why he is actually struggling.

Franck Desplechin: 00:19:51

The guy just got frazzled before the service even opened the door

Franck Desplechin: 00:19:54

and the chef didn't stop doing this.

Franck Desplechin: 00:19:56

So, so you, you kind of observing both ways and then you go to that cook and then

Franck Desplechin: 00:20:01

you just say, Hey, how are you doing man?

Franck Desplechin: 00:20:02

And I say, man, this is a she service.

Franck Desplechin: 00:20:04

Mm-hmm.

Franck Desplechin: 00:20:04

And I'm just say, man, I'm sorry that he got.

Franck Desplechin: 00:20:06

To you before service and you say, how are you looking for tomorrow?

Franck Desplechin: 00:20:10

Is there anything, I've got about 40 minutes tomorrow with

Franck Desplechin: 00:20:13

my prep that can help you out.

Franck Desplechin: 00:20:15

So how do you do that?

Franck Desplechin: 00:20:15

And you start doing all those little things and, and, and you

Franck Desplechin: 00:20:18

establish yourself as a leader long before you have a title.

Franck Desplechin: 00:20:22

Adam M Lamb: Without a doubt.

Franck Desplechin: 00:20:22

I celebrate that comment wholeheartedly, sir. And it sounds like that

Franck Desplechin: 00:20:29

you're more about paying forward the things that you were given.

Franck Desplechin: 00:20:33

Yes.

Franck Desplechin: 00:20:34

Adam M Lamb: And.

Franck Desplechin: 00:20:35

Also flipping the perspective to realize that the things that

Franck Desplechin: 00:20:39

you didn't get were also a gift.

Franck Desplechin: 00:20:41

Yes.

Franck Desplechin: 00:20:42

And I have acknowledgement at the end of my book about all the

Franck Desplechin: 00:20:45

naysayers and the people that were actually in obstacles to my journey.

Franck Desplechin: 00:20:49

I, I, I acknowledge.

Franck Desplechin: 00:20:50

'cause if they didn't exist, I probably would not have taken that

Franck Desplechin: 00:20:53

other routes in order to get that experience, which I'm grateful for.

Franck Desplechin: 00:20:57

So, so I, I. Seeing it as a gift is a big word for me.

Franck Desplechin: 00:21:01

I just see this as just that you only have one journey and you gotta

Franck Desplechin: 00:21:04

take it and, and make the most of it.

Franck Desplechin: 00:21:07

And sometimes, like I said, by paying attention to the details,

Franck Desplechin: 00:21:11

you, you can definitely extract lessons from pretty much anything.

Franck Desplechin: 00:21:14

Adam M Lamb: Yeah.

Franck Desplechin: 00:21:15

It struck me that telling the story about the chef who was riding the cook.

Franck Desplechin: 00:21:19

When I was like seeing that, in my mind, I thought that was pretty calculated

Franck Desplechin: 00:21:24

bullshit because that chef was gonna run him out the fucking door, you know?

Franck Desplechin: 00:21:27

Mm-hmm.

Franck Desplechin: 00:21:27

There was no place for that person to hide, and he was gonna make sure that come

Franck Desplechin: 00:21:30

on, coming onto him right before service and then, and then ranging in like that's.

Franck Desplechin: 00:21:35

I guess that's management style, but I'm not quite sure what

Franck Desplechin: 00:21:38

it's finding that perfect balance,

Franck Desplechin: 00:21:39

because I, I witnessed this.

Franck Desplechin: 00:21:41

I went to help that cook the next day and then we became friends.

Franck Desplechin: 00:21:45

Four years later, I'm finding myself doing the same thing to a cook and

Franck Desplechin: 00:21:49

it's like, you know what I mean?

Franck Desplechin: 00:21:51

Like my mind, oh, the pressure of what you're doing was like, I was

Franck Desplechin: 00:21:55

just not in control of my emotion.

Franck Desplechin: 00:21:57

And then here I am, I'm going after this cook because it was not really on prep.

Franck Desplechin: 00:22:02

And then I'm going after him.

Franck Desplechin: 00:22:03

I decided to make him Mark Target for the whole service.

Franck Desplechin: 00:22:05

Adam M Lamb: Really?

Franck Desplechin: 00:22:05

So you're just going after him and then

Franck Desplechin: 00:22:07

you messed up the entire service.

Franck Desplechin: 00:22:08

And then you go and sit down in the office and you just say, what an asshole.

Franck Desplechin: 00:22:13

It's like, man, you just witnessed this four years ago and here you

Franck Desplechin: 00:22:16

are doing the exact same thing.

Franck Desplechin: 00:22:18

What the hell is wrong with you?

Franck Desplechin: 00:22:19

And so all those things kind of at that point you realize and say, ah.

Franck Desplechin: 00:22:24

There's a kind of a, something that click in your brain, in your

Franck Desplechin: 00:22:28

head and you're just like, okay, I'm never gonna do that again.

Franck Desplechin: 00:22:31

Because you know, now you felt it, you witnessed it, and

Franck Desplechin: 00:22:34

you've actually provided it.

Franck Desplechin: 00:22:36

Mm-hmm.

Franck Desplechin: 00:22:36

And you realize that that is not the person you wanna be.

Franck Desplechin: 00:22:38

So you just decide to kind of going the other route and the complete opposite.

Franck Desplechin: 00:22:42

Adam M Lamb: I, I think that's why earlier in my career, I really gravitated

Franck Desplechin: 00:22:45

towards hotels and resorts because there were other culinarians there.

Franck Desplechin: 00:22:49

Mm-hmm.

Franck Desplechin: 00:22:49

Adam M Lamb: And you know, you could be the biggest fish in a small pond.

Franck Desplechin: 00:22:53

And be a 90 seat bistro and you're the king.

Franck Desplechin: 00:22:55

But not only do you not have, like, how can I say it?

Franck Desplechin: 00:23:00

We challenge one another because we know it's good for one another, right?

Franck Desplechin: 00:23:03

We can do it lovingly and we can do it shitty, but we know that, you know,

Franck Desplechin: 00:23:06

only a spear sharpens another spear.

Franck Desplechin: 00:23:08

And that's why there are competitions and you know, PIP one.

Franck Desplechin: 00:23:10

And I think that that's incredibly useful skillset.

Franck Desplechin: 00:23:14

And if you're by yourself in a restaurant, it becomes very easy to become complacent

Franck Desplechin: 00:23:18

or forget what you're doing, whereas.

Franck Desplechin: 00:23:20

You know, chefs on that team, in the management, you can be looking around

Franck Desplechin: 00:23:24

and I don't wanna say comparing yourself, but certainly I learned a lot by, to

Franck Desplechin: 00:23:28

your point, kind of like looking over there and like, this guy's got it.

Franck Desplechin: 00:23:30

I wanna, I wanna be more like that.

Franck Desplechin: 00:23:32

Mm-hmm.

Franck Desplechin: 00:23:32

Adam M Lamb: And I also recognizing myself that there was an emotion

Franck Desplechin: 00:23:35

in me when you were talking about showing up in that space.

Franck Desplechin: 00:23:39

Like my fear.

Franck Desplechin: 00:23:40

My fear that I didn't have what it takes to be the chef, that nobody would

Franck Desplechin: 00:23:44

follow me, that if I was an asshole.

Franck Desplechin: 00:23:47

Like all those conversations that are going on in my head as a young man, that's

Franck Desplechin: 00:23:52

the trouble, like wisdom comes through the journey and it takes having some skin in

Franck Desplechin: 00:23:58

the game and getting it nicked every once in a while, and I've fallen on my face.

Franck Desplechin: 00:24:03

I had that same experience where I had a dishwasher fall, it was in my office

Franck Desplechin: 00:24:06

screaming, crying, like it shocked me, and it's like, holy fuck man.

Franck Desplechin: 00:24:10

I can't do that.

Franck Desplechin: 00:24:11

I can't take away another man's dignity.

Franck Desplechin: 00:24:14

What am I thinking?

Franck Desplechin: 00:24:15

You know, I start to believe my own press releases.

Franck Desplechin: 00:24:17

I guess I'm, and I'm really interested in like how this huge volume of

Franck Desplechin: 00:24:23

experience and knowledge has reformed your philosophy about leadership.

Franck Desplechin: 00:24:32

About how what you do fosters more of it.

Franck Desplechin: 00:24:37

I'm not sure I understand the question.

Franck Desplechin: 00:24:39

Adam, do you mind kind of reforming from another angle?

Franck Desplechin: 00:24:41

Adam M Lamb: Yeah.

Franck Desplechin: 00:24:41

You mentioned earlier in the show that you know, you've developed a

Franck Desplechin: 00:24:44

philosophy and I'm just curious, you know, there's no, the philosophy is

Franck Desplechin: 00:24:51

complete with all the great things and all the bad things that happen to you.

Franck Desplechin: 00:24:54

Yes.

Franck Desplechin: 00:24:55

Adam M Lamb: Right.

Franck Desplechin: 00:24:55

And it's developed through wisdom and experience.

Franck Desplechin: 00:24:58

And so can you tell me like.

Franck Desplechin: 00:25:01

In a few words to let everybody know, like what is your philosophy about

Franck Desplechin: 00:25:04

leadership in the culinary industry and what are you doing to help others gain it?

Franck Desplechin: 00:25:09

Yeah, of course.

Franck Desplechin: 00:25:10

I don't think that I have the original unique secret sauce leadership.

Franck Desplechin: 00:25:15

Adam M Lamb: None of us do.

Franck Desplechin: 00:25:16

I don't claim to have it.

Franck Desplechin: 00:25:17

I just realize I just want to be able to approach things with craftmanship in mind,

Franck Desplechin: 00:25:24

like we are here to create something.

Franck Desplechin: 00:25:26

We have the actual.

Franck Desplechin: 00:25:28

It's a beautiful job to be a chef, to be able to create arts, but at

Franck Desplechin: 00:25:33

the same time, it's actually tasty.

Franck Desplechin: 00:25:36

It's delicious, it's beautiful.

Franck Desplechin: 00:25:38

You kind of almost stimulate all the senses with just

Franck Desplechin: 00:25:41

your ability to do something,

Franck Desplechin: 00:25:43

Adam M Lamb: don yours, but the people who are having it.

Franck Desplechin: 00:25:45

Of course, when you get that to a person that's

Franck Desplechin: 00:25:47

coming to enjoy this meal and then they're sending those reviews and

Franck Desplechin: 00:25:50

all of those things, you realize.

Franck Desplechin: 00:25:52

The amount of power that you have in your hand if you were to quantify this,

Franck Desplechin: 00:25:55

it's a lot of power that you get to make or break someone's anniversary

Franck Desplechin: 00:25:59

or make or break someone's vacation

Franck Desplechin: 00:26:01

Adam M Lamb: or responsibility, right?

Franck Desplechin: 00:26:03

Of course.

Franck Desplechin: 00:26:03

Yeah.

Franck Desplechin: 00:26:03

I believe you have a duty as you climbing up the rank.

Franck Desplechin: 00:26:07

As a chef, you have a duty.

Franck Desplechin: 00:26:09

I would say it's almost like a moral duty and a responsibility for the next chef to

Franck Desplechin: 00:26:15

be able to replicate what you're doing.

Franck Desplechin: 00:26:17

And so you kind of trying to approach it from that angle is like, we

Franck Desplechin: 00:26:21

should be, we are privileged to be giving this opportunity to do this.

Franck Desplechin: 00:26:26

I think there's a whole lot of passion that comes with it when you're passionate

Franck Desplechin: 00:26:29

about cooking, creating a new menu.

Franck Desplechin: 00:26:31

I was someone that probably still to this day, I'm a, I'm a huge

Franck Desplechin: 00:26:35

paradox of patience and impatience.

Franck Desplechin: 00:26:37

Yeah.

Franck Desplechin: 00:26:38

Explain

Franck Desplechin: 00:26:39

Adam M Lamb: why.

Franck Desplechin: 00:26:39

When it comes to menu, we know how much work into menu creation.

Franck Desplechin: 00:26:43

Mm-hmm.

Franck Desplechin: 00:26:43

You're starting to brainstorm with your team.

Franck Desplechin: 00:26:45

You're putting on paper.

Franck Desplechin: 00:26:46

Then after you refine the words, then after you're buying the ingredients,

Franck Desplechin: 00:26:49

then you do your tasting internal, and then after you do your tasting

Franck Desplechin: 00:26:53

for, then you launch your menu.

Franck Desplechin: 00:26:55

Usually by the time I'm launching the menu, I'm tired of this menu.

Franck Desplechin: 00:26:58

I want to change it.

Franck Desplechin: 00:26:59

Right?

Franck Desplechin: 00:27:00

I don't even, it's almost like I'm ready to change the menu.

Franck Desplechin: 00:27:03

I'm over it.

Franck Desplechin: 00:27:03

Let's move on to something else.

Franck Desplechin: 00:27:05

There's just so much creativity that can come out of it that you

Franck Desplechin: 00:27:08

just, I wish I could do a menu with 80 items on it because we could

Franck Desplechin: 00:27:11

execute, but the reality is you can't, it's not realistic to do that.

Franck Desplechin: 00:27:15

So.

Franck Desplechin: 00:27:16

To answer little bit of your question is a passion for the craft, an understanding

Franck Desplechin: 00:27:20

of the responsibility and the moral duty that you have towards the actual craft,

Franck Desplechin: 00:27:26

and then the people that are trying to, the learning their own journey to do that.

Franck Desplechin: 00:27:30

I, I realized very quickly that everyone has a good reason to be in this.

Franck Desplechin: 00:27:34

I had people that was, they went to culinary school, they was passionate

Franck Desplechin: 00:27:38

about it, and they took that route.

Franck Desplechin: 00:27:39

I have some people that say, dude, I just came out of prison for two years

Franck Desplechin: 00:27:43

and, but I'm love cooking, right?

Franck Desplechin: 00:27:45

And now I'm, this is my journey and I wanna do that.

Franck Desplechin: 00:27:47

So everyone has their own journey and it is up to you to get to know

Franck Desplechin: 00:27:50

their journey, where they headed.

Franck Desplechin: 00:27:52

And I think my philosophy is this is.

Franck Desplechin: 00:27:55

Get to know the people that works with you, trying to find out the real reason

Franck Desplechin: 00:27:59

why they're here and if they, and if you can help them on their journey and maybe

Franck Desplechin: 00:28:05

out of a journey of 30 years in their career, you've been part of two or two

Franck Desplechin: 00:28:09

years of those, but you've made an impact long enough that they want to persevere

Franck Desplechin: 00:28:14

in that route, then it's a huge win.

Franck Desplechin: 00:28:16

I'm still having people that I worked with 10 years ago that's still calling

Franck Desplechin: 00:28:20

me, and then just say, Hey, I just got my first exec chef position.

Franck Desplechin: 00:28:24

You just like, man, I'm like so proud.

Franck Desplechin: 00:28:27

Like I'm having gob jumps talking about it.

Franck Desplechin: 00:28:29

It's just so much more fulfilling.

Franck Desplechin: 00:28:31

It's an amazing

Franck Desplechin: 00:28:31

Adam M Lamb: experience.

Franck Desplechin: 00:28:32

It really

Franck Desplechin: 00:28:32

is so much more fulfilling than I just put a, a great

Franck Desplechin: 00:28:35

monkfish dish in the, for the guests on the menu Saturday night, like at the time.

Franck Desplechin: 00:28:40

That's, that's what you actually see as success as you made a great

Franck Desplechin: 00:28:43

menu and people are raving about it.

Franck Desplechin: 00:28:45

Right?

Franck Desplechin: 00:28:45

And it transform over time with, obviously you don't diminish and dismiss that

Franck Desplechin: 00:28:50

part, but you realize there's something so much bigger than that, which is.

Franck Desplechin: 00:28:54

Really growing your team to become a better version than you by the

Franck Desplechin: 00:28:58

time they are their own exec chef.

Franck Desplechin: 00:28:59

And for me, that has been, that has been somewhat of fulfilling to me, is really

Franck Desplechin: 00:29:04

kind of taking the time to provide.

Franck Desplechin: 00:29:06

And, and that became my new craft, is just to help mentoring

Franck Desplechin: 00:29:09

and coaching these books.

Franck Desplechin: 00:29:11

Adam M Lamb: Boy, man, you, I just need to take a second.

Franck Desplechin: 00:29:14

'cause people used to laugh at me when I would tell them, no, no, no.

Franck Desplechin: 00:29:17

A chef's job is to make himself obsolete so that.

Franck Desplechin: 00:29:21

The restaurant runs seamlessly when he is there and when he is not there.

Franck Desplechin: 00:29:24

Mm-hmm.

Franck Desplechin: 00:29:25

Adam M Lamb: Because everybody's gaining the skills.

Franck Desplechin: 00:29:27

And you and I touched on this when we spoke briefly before about this

Franck Desplechin: 00:29:31

idea of the craft and the business.

Franck Desplechin: 00:29:35

Mm-hmm.

Franck Desplechin: 00:29:36

Adam M Lamb: And how sometimes they can be at odds.

Franck Desplechin: 00:29:39

And I think speaking for myself.

Franck Desplechin: 00:29:42

I was delusional for most of my career because I thought that once I got done

Franck Desplechin: 00:29:46

with this shitty job, I could then find a job that I could actually live my craft.

Franck Desplechin: 00:29:52

And it took me a while for me to understand that building

Franck Desplechin: 00:29:57

a great system is craft.

Franck Desplechin: 00:30:00

Being a great coach and mentor to, to a staff that not only do you

Franck Desplechin: 00:30:05

not have a retention problem, but you've got a problem because they

Franck Desplechin: 00:30:08

keep bringing you people, right?

Franck Desplechin: 00:30:10

And you're trying to find spaces for 'em.

Franck Desplechin: 00:30:12

And I would look at that and go like, I'll find a space for 'em.

Franck Desplechin: 00:30:16

They wanna work cool.

Franck Desplechin: 00:30:17

'cause we always need more in our community.

Franck Desplechin: 00:30:20

And unfortunately, I think there are, there's a segment of our

Franck Desplechin: 00:30:24

hospitality brothers and sisters who have forgotten that in hospitality

Franck Desplechin: 00:30:30

we are in service to others.

Franck Desplechin: 00:30:32

But more importantly, we are in service to one another.

Franck Desplechin: 00:30:34

And sometimes one goes by the other side.

Franck Desplechin: 00:30:38

And I don't know how to balance the scale 100% of the time.

Franck Desplechin: 00:30:42

But I think to your point, you just got it.

Franck Desplechin: 00:30:45

Keep doing those little things.

Franck Desplechin: 00:30:46

They think as long as you understood there's no destination.

Franck Desplechin: 00:30:50

And you don't arrive.

Franck Desplechin: 00:30:51

There's no finish line.

Franck Desplechin: 00:30:52

The finish line is almost like you.

Franck Desplechin: 00:30:54

You can make a finish line daily.

Franck Desplechin: 00:30:56

You can make a finish line weekly, monthly, yearly, whatever

Franck Desplechin: 00:30:58

the finish line is for you.

Franck Desplechin: 00:31:00

It's just a finish line until the next finish line.

Franck Desplechin: 00:31:02

You just arrive into a point when it becomes second nature.

Franck Desplechin: 00:31:07

It's like you just kind of leave and breathe that philosophy

Franck Desplechin: 00:31:10

and you realize that you don't even think about it anymore.

Franck Desplechin: 00:31:12

That's just the way you behave and conduct yourself.

Franck Desplechin: 00:31:15

Adam M Lamb: Yeah.

Franck Desplechin: 00:31:16

What I'm hearing is not only finish line.

Franck Desplechin: 00:31:19

But there's also no race.

Franck Desplechin: 00:31:21

It's just the journey.

Franck Desplechin: 00:31:22

Mm-hmm.

Franck Desplechin: 00:31:23

Adam M Lamb: Staying present to every single moment along that, and knowing

Franck Desplechin: 00:31:28

myself as being somebody who's very passionate but can sometimes put too

Franck Desplechin: 00:31:32

much on his plate, that having that, that central focus and continuing to

Franck Desplechin: 00:31:38

come back to that one north star of like, how can I be in service to my

Franck Desplechin: 00:31:41

community can be a powerful thing because.

Franck Desplechin: 00:31:45

No matter what happens in my life, I can always look at, is that

Franck Desplechin: 00:31:47

in alignment with that or not?

Franck Desplechin: 00:31:49

Nope.

Franck Desplechin: 00:31:50

Alright.

Franck Desplechin: 00:31:50

I gotta figure something else out.

Franck Desplechin: 00:31:52

You're coaching people on Chef, right?

Franck Desplechin: 00:31:54

I've seen your website and it's really a work of art.

Franck Desplechin: 00:31:57

Probably like much of your work was.

Franck Desplechin: 00:32:00

Thank you.

Franck Desplechin: 00:32:01

Adam M Lamb: What do you hope that people take away from the

Franck Desplechin: 00:32:03

book more than anything else?

Franck Desplechin: 00:32:06

I think this book is really for anyone.

Franck Desplechin: 00:32:10

Wondering what working in hospitality is.

Franck Desplechin: 00:32:13

Adam M Lamb: Mm.

Franck Desplechin: 00:32:13

Kind of having an access, you kind of coming from the,

Franck Desplechin: 00:32:17

the kitchen door, you kind of entering that world from the back door and kind

Franck Desplechin: 00:32:21

of getting a glimpse of what that is.

Franck Desplechin: 00:32:23

The main part of this book is really for, it's you against you versus you.

Franck Desplechin: 00:32:28

With you.

Franck Desplechin: 00:32:31

It is really huge internal and inner transformation.

Franck Desplechin: 00:32:34

You can read the book.

Franck Desplechin: 00:32:36

And or read the questions and decide to just continue the book, and by the

Franck Desplechin: 00:32:40

end of the book you can feel somewhat inspired or just say, yeah, it was a good

Franck Desplechin: 00:32:44

book, or you can actually use that book.

Franck Desplechin: 00:32:47

Using it as a blueprint.

Franck Desplechin: 00:32:49

And when you get into to that specific chapter or that specific moment, and I

Franck Desplechin: 00:32:54

put a lot of introspective questions in there, that you actually take a moment

Franck Desplechin: 00:32:59

to stop and pause reading the book and just asking yourself that question.

Franck Desplechin: 00:33:04

And then you just kind of, if you really do that.

Franck Desplechin: 00:33:07

You will have extracted a hundred percent what this book is about, because this

Franck Desplechin: 00:33:11

book is a lot about the work you have to do within yourself in order to reach

Franck Desplechin: 00:33:16

a level of fulfillment in your career.

Franck Desplechin: 00:33:19

Adam M Lamb: Chef, what's the one question you ask yourself every day?

Franck Desplechin: 00:33:22

What's some questions?

Franck Desplechin: 00:33:23

Adam M Lamb: What's the one question you ask yourself every day?

Franck Desplechin: 00:33:27

Franck Desplechin: There's more than a few.

Franck Desplechin: 00:33:28

First one is, what the hell am I gonna do today?

Franck Desplechin: 00:33:31

Uh, that's the first one.

Franck Desplechin: 00:33:32

So I'll look at the calendar, but no often is, I am someone that takes time,

Franck Desplechin: 00:33:37

sometimes too much time to process things.

Franck Desplechin: 00:33:40

Mm. I do dig very deeply into moments like if I had a long

Franck Desplechin: 00:33:44

conversation with my wife or if I had a long phone call with a friend.

Franck Desplechin: 00:33:49

Or I have a huge project ahead of me.

Franck Desplechin: 00:33:52

I'm gonna take a lot of time to process and digest this information.

Franck Desplechin: 00:33:55

And sometime for me, it takes days.

Franck Desplechin: 00:33:57

It can take weeks for some of them.

Franck Desplechin: 00:33:59

So the call to action for this for me was like, okay, this

Franck Desplechin: 00:34:03

is what happened yesterday.

Franck Desplechin: 00:34:05

I need to, what do I wanna extract today?

Franck Desplechin: 00:34:07

'cause I still someone that still need to feel like I'm moving forward.

Franck Desplechin: 00:34:12

I don't necessarily sit on thing until I'm ready because I, I know myself enough

Franck Desplechin: 00:34:17

to know that I might just discard it after time because I've left it pondered.

Franck Desplechin: 00:34:21

So I'm just trying to say, okay, I'm gonna extract this little

Franck Desplechin: 00:34:24

bit of this and implement and I'm gonna try to implement this.

Franck Desplechin: 00:34:27

And like I said, sometime I'm having conversation with friends or a

Franck Desplechin: 00:34:30

big project, it's gonna take me.

Franck Desplechin: 00:34:33

10 call to action in order to really get to where I need to be.

Franck Desplechin: 00:34:36

But that's just, just my journey.

Franck Desplechin: 00:34:38

I need a lot of time to process things, right.

Franck Desplechin: 00:34:40

But I wanna make sure that those are the question.

Franck Desplechin: 00:34:42

But I'm constantly asking myself question.

Franck Desplechin: 00:34:45

My brain can shut off.

Franck Desplechin: 00:34:47

I'm, I'm a huge movie fanatic, so it takes me to go to the movie theater

Franck Desplechin: 00:34:51

in order for me to unwind because I could work until midnight, one

Franck Desplechin: 00:34:54

o'clock in the morning, which I do.

Franck Desplechin: 00:34:56

Too often.

Franck Desplechin: 00:34:57

Mm-hmm.

Franck Desplechin: 00:34:57

Uh, and so now I'm dismissing, dismissing the self-care.

Franck Desplechin: 00:35:01

And so all of those things is constant search of your balance.

Franck Desplechin: 00:35:05

And I almost like to use the word harmony more than balance, because I

Franck Desplechin: 00:35:08

don't think there's a perfect balance.

Franck Desplechin: 00:35:10

But I think there's gonna be days when you priorities will

Franck Desplechin: 00:35:14

take over the other priorities.

Franck Desplechin: 00:35:16

So I would like an harmonious, harmonious balance if I were to use the word,

Franck Desplechin: 00:35:21

Adam M Lamb: and we all know what's coming, right?

Franck Desplechin: 00:35:23

We saw the p and l. So I'll last year and so we can clock it and we,

Franck Desplechin: 00:35:27

oh shit man, June, we gotta start planning for that in February, right?

Franck Desplechin: 00:35:31

Mm-hmm.

Franck Desplechin: 00:35:31

And my experience has been that with the team, you know, we get

Franck Desplechin: 00:35:34

that stuff done and yet there might be somebody who I forgot to tell.

Franck Desplechin: 00:35:40

Sure.

Franck Desplechin: 00:35:41

Adam M Lamb: Did I actually tell my partner that we're

Franck Desplechin: 00:35:43

like, of course, come on.

Franck Desplechin: 00:35:45

She's been with me for a while.

Franck Desplechin: 00:35:46

She knows how the game is played.

Franck Desplechin: 00:35:47

And I found out, no.

Franck Desplechin: 00:35:49

My wife said to me, it sounds like you guys are going to war.

Franck Desplechin: 00:35:53

I'm like, we are.

Franck Desplechin: 00:35:55

But that's, that, that hasn't been her experience.

Franck Desplechin: 00:35:57

For us.

Franck Desplechin: 00:35:57

It's like second nature.

Franck Desplechin: 00:35:59

Like when we, when we gear up and we get ready for a battle, we want it.

Franck Desplechin: 00:36:02

Mm-hmm.

Franck Desplechin: 00:36:03

We're ready to be tested because we've got a skillset set and now

Franck Desplechin: 00:36:06

we need to stir up in our blades.

Franck Desplechin: 00:36:07

But the point being is that untested is unverified.

Franck Desplechin: 00:36:10

So.

Franck Desplechin: 00:36:11

There's also a part of you that think you're the

Franck Desplechin: 00:36:13

only one who can make it happen.

Franck Desplechin: 00:36:15

Adam M Lamb: Well, I, I certainly believe that for a while.

Franck Desplechin: 00:36:17

For sure, man.

Franck Desplechin: 00:36:18

Absolutely.

Franck Desplechin: 00:36:19

Because I had evidence there were days where everything was going

Franck Desplechin: 00:36:22

sideways and I would do something, it would all somehow, right.

Franck Desplechin: 00:36:25

But that was an everyday, right.

Franck Desplechin: 00:36:27

There were the, and as I got older, there were fewer and fewer of those

Franck Desplechin: 00:36:30

circumstances where I could actually say that I had anything to do with it.

Franck Desplechin: 00:36:36

What I had to do was, was empowering the people around me to handle it.

Franck Desplechin: 00:36:41

And it's a little, I think for, I think for a long time it was a little

Franck Desplechin: 00:36:43

hard for me to take that as the same thing as, but as settling into it

Franck Desplechin: 00:36:48

and going like, no, no, no, no, man.

Franck Desplechin: 00:36:49

My eldership, my, my mentorship not only served in this

Franck Desplechin: 00:36:54

particular moment, but served.

Franck Desplechin: 00:36:55

I had a moment with a coaching client the other day and a young guy, and he's

Franck Desplechin: 00:37:00

at this moment in his career, chef, I'm telling you, fucking taste it.

Franck Desplechin: 00:37:05

I remember when I was right there, I was right there in that moment.

Franck Desplechin: 00:37:08

I said to him.

Franck Desplechin: 00:37:10

You do know what your, what your owners are waiting for, right?

Franck Desplechin: 00:37:13

He's like, what are you talking about?

Franck Desplechin: 00:37:16

I said, they're waiting for you to step up.

Franck Desplechin: 00:37:18

This is the moment.

Franck Desplechin: 00:37:19

Step up.

Franck Desplechin: 00:37:20

Like you have it in your hands, you've got, you got all the tools

Franck Desplechin: 00:37:22

you need, but you need to step up.

Franck Desplechin: 00:37:25

And I must've gone on for about 15 or 18 minutes.

Franck Desplechin: 00:37:27

Clearly not coaching, right?

Franck Desplechin: 00:37:29

More like cheerleading.

Franck Desplechin: 00:37:31

But it was like I could just, I wanted to celebrate that fucking moment.

Franck Desplechin: 00:37:34

'cause I know what to like, as shitty as it feels in this moment,

Franck Desplechin: 00:37:36

I know how glorious it can feel.

Franck Desplechin: 00:37:38

On the other side of it.

Franck Desplechin: 00:37:39

And I know for myself, there have been plenty of times when I got right up

Franck Desplechin: 00:37:44

to the line, but never any further.

Franck Desplechin: 00:37:46

Yeah,

Franck Desplechin: 00:37:46

Adam M Lamb: right.

Franck Desplechin: 00:37:48

And I was always really curious about what was on the other side, but I don't

Franck Desplechin: 00:37:52

know if there was doubt or maybe courage.

Franck Desplechin: 00:37:54

I don't know what it was, but

Franck Desplechin: 00:37:55

there's always a fear of the uncharted

Franck Desplechin: 00:37:57

territory of fear of the unknown.

Franck Desplechin: 00:37:59

And you just.

Franck Desplechin: 00:38:01

I think there's part of us, there is always a condition to,

Franck Desplechin: 00:38:04

to be afraid of the failure.

Franck Desplechin: 00:38:05

You kind of almost want a guarantee of success before you make that leap.

Franck Desplechin: 00:38:10

I think you want to be, sometimes you say, you know what, what could

Franck Desplechin: 00:38:12

happen if I made a mistake here?

Franck Desplechin: 00:38:14

Yeah.

Franck Desplechin: 00:38:14

Everything fine.

Franck Desplechin: 00:38:15

Adam M Lamb: What's the worst that could happen?

Franck Desplechin: 00:38:16

Yeah.

Franck Desplechin: 00:38:16

Minimizing the actual outcome and, and kind of something I understood much later

Franck Desplechin: 00:38:21

in my career, learning to be, to trust.

Franck Desplechin: 00:38:25

Your training and trust what brought you here in the first place?

Franck Desplechin: 00:38:29

Mm-hmm.

Franck Desplechin: 00:38:29

To know that you're the right person to make that first step.

Franck Desplechin: 00:38:32

It's hard because for me, I was always second training or

Franck Desplechin: 00:38:36

second guessing what I knew.

Franck Desplechin: 00:38:37

Always questioning if I was ready for it, things never come.

Franck Desplechin: 00:38:42

Adam M Lamb: Exactly.

Franck Desplechin: 00:38:42

Yeah.

Franck Desplechin: 00:38:43

So

Franck Desplechin: 00:38:43

all of things is all the inner battles

Franck Desplechin: 00:38:46

that you have to go through.

Franck Desplechin: 00:38:49

Do it.

Franck Desplechin: 00:38:49

And sometime you just need that one person in your corner that

Franck Desplechin: 00:38:53

believe in you more than you believe in yourself in order to do that.

Franck Desplechin: 00:38:56

Adam M Lamb: Or none of us, or none of us would be here right now basically.

Franck Desplechin: 00:38:59

And, and

Franck Desplechin: 00:39:00

Adam M Lamb: one person.

Franck Desplechin: 00:39:01

A lot of decision and a lot of move and a lot of

Franck Desplechin: 00:39:04

steps that I've taken over the.

Franck Desplechin: 00:39:06

Years since I became entrepreneur, two and a half years full time.

Franck Desplechin: 00:39:09

There was a lot of, if I'm doing this and what if I'm, because you

Franck Desplechin: 00:39:13

kind of facing the consequences that you don't have a safety net.

Franck Desplechin: 00:39:16

Yeah.

Franck Desplechin: 00:39:16

It's just the entrepreneur one in charge

Franck Desplechin: 00:39:18

Adam M Lamb: and financially responsible.

Franck Desplechin: 00:39:20

Yes.

Franck Desplechin: 00:39:20

I have to say aspect of it, knowing me the way she knows me as help me,

Franck Desplechin: 00:39:26

giving me perspective into moving in some direction, or she believed

Franck Desplechin: 00:39:30

in me more than I believe in myself.

Franck Desplechin: 00:39:31

For example, my book I was looking to get.

Franck Desplechin: 00:39:34

Publish or hybrid publish.

Franck Desplechin: 00:39:36

And so my wife is the one that opened my eyes into the network that I already

Franck Desplechin: 00:39:41

had, and maybe I should stand on my own network in order to do this kind of.

Franck Desplechin: 00:39:45

Me navigating the order to take the the sound decision.

Franck Desplechin: 00:39:49

But if it was up to me, I probably would've spent X amount

Franck Desplechin: 00:39:52

of money and spend the money on something that I shouldn't have.

Franck Desplechin: 00:39:55

So, listening to the perspective, and in hindsight you realize that

Franck Desplechin: 00:40:00

perspective could have been handled differently, sometime you're

Franck Desplechin: 00:40:03

resistant to those perspectives.

Franck Desplechin: 00:40:04

But I, like I said, we can only be grateful of those.

Franck Desplechin: 00:40:08

Adam M Lamb: Our conversations together have really served me chef,

Franck Desplechin: 00:40:11

so I wanna say thank you because.

Franck Desplechin: 00:40:13

I was able to recognize that regardless of what I think right now in every single

Franck Desplechin: 00:40:19

circumstance, I did the best I could with the tools I had and the knowledge

Franck Desplechin: 00:40:24

that was available to me at that time.

Franck Desplechin: 00:40:26

And I spent a lot of my time with, you know, shame and regret, which

Franck Desplechin: 00:40:30

is a great way of not getting on doing the fucking thing that

Franck Desplechin: 00:40:32

you're supposed to be doing, right.

Franck Desplechin: 00:40:34

And in our conversations together kind of landed with me like, no man, I could

Franck Desplechin: 00:40:37

have some grace and compassion for myself.

Franck Desplechin: 00:40:40

You know, because if I don't, then there's a part of me that's

Franck Desplechin: 00:40:42

unavailable for other people.

Franck Desplechin: 00:40:44

And the one thing I know now more than anything else is that

Franck Desplechin: 00:40:47

I didn't get here by myself.

Franck Desplechin: 00:40:49

And we need community more than ever.

Franck Desplechin: 00:40:52

Mm-hmm.

Franck Desplechin: 00:40:52

Adam M Lamb: Not only is the craft in a fraternity, I call it fraternity all the

Franck Desplechin: 00:40:55

time because you know, we're brothers and sisters in arms and linked moving

Franck Desplechin: 00:41:00

forward, but some of us are like looking over here when we should be looking

Franck Desplechin: 00:41:04

over here, like we walking together forward and I just celebrate you.

Franck Desplechin: 00:41:09

Showing up in the space very courageously and saying, I have something to

Franck Desplechin: 00:41:12

share, and you might wanna listen 'cause you know, serve me well.

Franck Desplechin: 00:41:17

Yes I did.

Franck Desplechin: 00:41:19

Adam M Lamb: And where can people find you?

Franck Desplechin: 00:41:20

Chef?

Franck Desplechin: 00:41:21

So they can find me on my website, chef wrong.com.

Franck Desplechin: 00:41:25

That will be the best way, and they can kind of access my universe and

Franck Desplechin: 00:41:28

at the same time, reaching out to a window to my company increment.

Franck Desplechin: 00:41:32

Mm-hmm.

Franck Desplechin: 00:41:33

And then otherwise, on social media, you can find me on LinkedIn and

Franck Desplechin: 00:41:36

Instagram will be the two main.

Franck Desplechin: 00:41:39

The main platform that, that I'm active on.

Franck Desplechin: 00:41:42

If people wants to order the book October 14th, the book

Franck Desplechin: 00:41:45

will be officially released.

Franck Desplechin: 00:41:47

But right now you can pre-order it on my website only.

Franck Desplechin: 00:41:50

I'll be sending it from my house.

Franck Desplechin: 00:41:52

So it will be, it can be, you can pick the notes and I can definitely sign

Franck Desplechin: 00:41:57

it for you, and I'm making sure you got something to pass on to someone.

Franck Desplechin: 00:42:00

Give to someone, or just for yourself.

Franck Desplechin: 00:42:02

You can pre-order it directly.

Franck Desplechin: 00:42:04

It's readily available and you'll have it on your hands in.

Franck Desplechin: 00:42:07

Second week of October

Franck Desplechin: 00:42:08

Adam M Lamb: and we'll make sure that all those links are in the show notes.

Franck Desplechin: 00:42:11

Will you come back, chef?

Franck Desplechin: 00:42:12

Because I'd really love it.

Franck Desplechin: 00:42:13

Again.

Franck Desplechin: 00:42:14

I think we have so much more to talk than one.

Franck Desplechin: 00:42:17

Adam M Lamb: I know, I know.

Franck Desplechin: 00:42:18

And it's one thing to be validated and reflected back on,

Franck Desplechin: 00:42:20

that feels really, really good.

Franck Desplechin: 00:42:22

I know that we've had as different and experiences you can possibly imagine

Franck Desplechin: 00:42:26

coming up in this industry, and yet we both come to the same basic conclusion.

Franck Desplechin: 00:42:30

Mm-hmm.

Franck Desplechin: 00:42:30

Adam M Lamb: That you know, I got to a point in my career when no

Franck Desplechin: 00:42:34

matter where I was, I would say.

Franck Desplechin: 00:42:36

Can we do it better?

Franck Desplechin: 00:42:37

Yes or no?

Franck Desplechin: 00:42:38

And very often I think we can do it better.

Franck Desplechin: 00:42:40

All right, let's make it better.

Franck Desplechin: 00:42:41

What's that?

Franck Desplechin: 00:42:42

That sounds like a worthy thing for me.

Franck Desplechin: 00:42:44

And so I look around and say, can I do better?

Franck Desplechin: 00:42:47

Can we do better?

Franck Desplechin: 00:42:48

I think that there's a lot of room for improvement, especially when

Franck Desplechin: 00:42:51

it comes to supporting one another.

Franck Desplechin: 00:42:53

Because I think sometimes in our youth and innocence, we talk a lot of shit about

Franck Desplechin: 00:42:57

other people and we hold a lot of heart.

Franck Desplechin: 00:43:00

We're very good.

Franck Desplechin: 00:43:01

We're very good at that.

Franck Desplechin: 00:43:01

Adam M Lamb: And uh, the competition could be good.

Franck Desplechin: 00:43:03

And then.

Franck Desplechin: 00:43:04

There's this other side of you when you're so triggered by somebody

Franck Desplechin: 00:43:07

because they remind you of you.

Franck Desplechin: 00:43:09

Yeah.

Franck Desplechin: 00:43:10

Adam M Lamb: And it feels like I, I feel very much like you.

Franck Desplechin: 00:43:13

I am so fucking down for this industry and that has given me so much and has

Franck Desplechin: 00:43:19

provided me opportunities like this today.

Franck Desplechin: 00:43:21

Still, still in the game.

Franck Desplechin: 00:43:23

Mm-hmm.

Franck Desplechin: 00:43:23

Still doing it.

Franck Desplechin: 00:43:25

We still have something to give.

Franck Desplechin: 00:43:27

Absolutely

Franck Desplechin: 00:43:29

Adam M Lamb: Chef Run.

Franck Desplechin: 00:43:29

Thank you so much for being here and uh, I look forward to seeing you soon.

Franck Desplechin: 00:43:32

Same here, Adam.

Franck Desplechin: 00:43:33

Thanks you for having me.

Franck Desplechin: 00:43:34

Adam M Lamb: Or what?

Franck Desplechin: 00:43:35

We chef,

Franck Desplechin: 00:43:37

here you go.

Franck Desplechin: 00:43:40

Adam M Lamb: That's a wrap for today's episode of Chef Life Radio.

Franck Desplechin: 00:43:43

If this resonated with you, do me a favor, subscribe, share, and leave a review.

Franck Desplechin: 00:43:48

Your feedback helps us reach more culinary leaders like you who are ready

Franck Desplechin: 00:43:51

to take their kitchens to the next level.

Franck Desplechin: 00:43:54

Want more connect with me on LinkedIn, Instagram, or join our Chef

Franck Desplechin: 00:43:57

Life Radio community for exclusive insights and leadership tools.

Franck Desplechin: 00:44:01

Remember, leadership isn't about perfection.

Franck Desplechin: 00:44:03

It's about progress.

Franck Desplechin: 00:44:05

So take what you've learned today and apply it in your kitchen,

Franck Desplechin: 00:44:07

your team, and your life.

Franck Desplechin: 00:44:10

Chef Life Radio is more than just a podcast, it's a movement.

Franck Desplechin: 00:44:13

The focus is no longer just on career survival, but on transforming leadership,

Franck Desplechin: 00:44:17

creating sustainability, and ensuring chefs can build kitchens that thrive.

Franck Desplechin: 00:44:21

Remember, the secret ingredient to culinary success isn't just in

Franck Desplechin: 00:44:23

the food, it's in the leadership.

Franck Desplechin: 00:44:25

Keep learning, keep growing, and as always.

Franck Desplechin: 00:44:27

Lead with the heart.

Franck Desplechin: 00:44:29

See you next time.