89 min listen
An Untapped Workforce? with Chef Franklin Becker, An Andrew Talks to Chefs Special Conversation
An Untapped Workforce? with Chef Franklin Becker, An Andrew Talks to Chefs Special Conversation
ratings:
Length:
52 minutes
Released:
Aug 24, 2023
Format:
Podcast episode
Description
Might certain often-overlooked populations be part of the solution to the ongoing staffing shortage in the restaurant industry? Speaking from deep personal experience, chef Franklin Becker joins Andrew for this Special Conversation about the compatibility of people on the autism spectrum with restaurant-kitchen work. That subject leads to a free-flowing discussion of other populations (e.g., ex-cons) who have successfully thrived as pro cooks, as well as thoughts on training and management of one's entire team. Please listen and share!As mentioned on the show, here are links to a couple of organizations that offer job-placement services for people with autism:https://www.autismspeaks.org/job-seekers-students-employeeshttps://iacc.hhs.gov/resources/employment/websites/Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient. Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.
Released:
Aug 24, 2023
Format:
Podcast episode
Titles in the series (100)
Episode 9: Victoria Blamey: Victoria Blamey is a good sport. The chef of Chumley’s, the reinvigorated former speakeasy in New York City’s West Village, agreed to meet Andrew for a shift drink and interview after dinner service at the restaurant. The two got to it around midnight and talked up a storm over cocktails, while Victoria’s crew gradually wrapped up their evening all around them. The two discussed the restaurant’s already-famous burger and why Victoria won’t customize it (a philosophical disagreement she and Andrew had been arguing for months off-radio); what it was like to be a young, female chef from Chile coming up in Michelin-starred kitchens in the UK and Australia; and her stints working for chefs like Paul Liebrandt (Corton), Matt Lightner (Atera), and Justin Smillie (Il Buco Alimentari e Vineria and Upland). Victoria also shares the origins and inspirations for her distinct visual style and her thoughts about cooking as an expression of self. A personal conversation be by Andrew Talks to Chefs