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Links Mentioned   Mammy History https://www.ferris.edu/jimcrow/mammies/ Aunt Jemima Website as of June 17, 2020 http://www.auntjemima.com/our-history Dan Gasby petition for B. Smith  https://www.change.org/p/ask-pepsico-to-replace-aunt-jemima-with-b-smith Lawsuit against Aunt Jemima https://www.courier-journal.com/story/money/2014/10/03/pancake-flap-aunt-jemima-heirs-seek-dough/16654599/ PepsiCo's Racial Rejuvunation https://www.pepsico.com/racial-equality-journey

Laura Hayes of The Washington City Paper asked me the question and here's the beginning of my response.  Email me at rock@rocksolidfood.com

Director of the Dillard University of the Ray Charles Program in African American Material Culture

Chef Chris Hayes is a beast in the kitchen and an honorable, servant of his community. We met in New Orleans at Howard Conyers' Gumbo Jubilee where he and several other chefs roasted a whole cow led by Conyers and his father. Flanking the whole cow bbq were the most amazing oysters I'v ever had in my life. Chef Chris would not even begin to tell me what was in his secret sauce and I can't blame him. Listen in for his story and what he's up to now-I promise you'll be impressed.  *I mentioned Chef David Hannah from rocksolidfood.com/tcrx59

What do you stand to gain if you get 1% better each and every day?

Gideon Culman of K Street Coaching sits down with Rock to share his wildly cool background, exactly what an executive coach does and who his favorite rapper of all time is.  Gideon believes that embracing curiosity is essential to creating the world we want. Life today is accelerating at a ferocious clip. The stability, predictability, and certainty that we may have taken for granted is falling away. The more tightly we cling to a fleeting world order we once knew, the more fluidly it seems to slip through our fingers. Stepping back and taking in the impact of the volatility that greets us at every turn can take our breaths away. Rising to the occasion of life in a rapidly evolving world, and our exceedingly demanding roles in it, leaves us with no choice but to grow and change. “Gideon is great to work with because he’s easy to relate to, an interesting, kind guy with a great sense of humor – but he never lets that get in the way of saying what needs to be said. And sometimes what needs to be said is nothing. In this kind of work, the silences can be as important and powerful as anything else, and Gideon has the confidence and understanding to let those silences stand, allowing what’s important and powerful to emerge from it.”                       — Advertising Executive This is why K Street Coaching® exists. Gideon supports senior leaders to pause, breathe, adopt new perspectives, consider deeper questions, and take better actions. Gideon holds masters degrees in Eastern Classics and Liberal Arts from St. John’s College. He likes to wander outside right before dawn and well up with awe as the sun casts long shadows and paints the District around him bold shades of daybreak. Previously an international development professional, Gideon refocused on attention on developing individuals’ lives in 2012, for many years traveling to Kuala Lumpur and New York City to train others coaches. Parenting two boisterous children with his wife, coaxing refractory leafy greens out of his community garden soil, and losing himself in stories from all points across the globe provide Gideon with lenses through which to see how we can bring ourselves most fully to our lives. Gideon holds each conversation he records for his podcast Where Genius Grows as a brilliant tile in an expanding mosaic that sheds light on the complexity and interconnectedness of our world. https://kstreetcoaching.com  

If you'd like to avoid burning out as a chef, awareness is the first step. Sit still and be honest with yourself.

Goals sound super sexy, right? They don't work, it's your system that does! Listen to this quick (> 4 minutes) visit https://jamesclear.com for the book. 

Frying is an often underestimated cooking method. It doesn't get the same amount of care and respect as sautés or braises. Listen in for the 6 enemies of fat and how they can help save you money and flavor.

In this episode I breakdown what food cost actually is and how to calculate it. I’m giving more homework too-but it’s easy. Send this to 3 chefs that you believe in. foodcost.toasttab.com Rocksolidfood.com/tcrx70

If you're in the restaurant business, you know what pre-bussing is. I need you to treat your life like your tables. Go!

Last year, I had the opportunity to sit with some of the most amazing chefs and hospitality professionals at IGF's @internationalgourmetfoods Shift Drink-the industry's first after-hours food show. I'll be releasing those interviews over the next few months. IGF took the show to Richmond, Virginia Beach, Charlotte and Atlanta. Their territory runs from Baltimore, Maryland on down to Birmingham, Alabama. This year I'll share quite a bit of insight on choosing vendors and partners to serve your food business and I can tell you without a doubt that IGF is the gold standard. Service and ingredients-no one does what they do as well as they do it. This episode you'll hear from Chef David Hannah @regularchef of Virginia Beach. Chef David is talented, humble and very wise. You will also hear from his "wifeager", Mrs. Hannah. I think many of you will find it cool to hear how that dynamic plays out in the interviews especially the humble and quiet ones. I was inspired by his story and his vision. Chef hosted a super dope pop-up last year that was inspired by McDowells, the restaurant in Coming To America the movie. How cool is that? There's more, so check him out and listen to the show. 2 questions: What city should IGF @internationalgourmetfoods hold its next Shift Drink? Thoughts on the interview? rocksolidfood.com/tcrx59 #chef #tcrx #thechefrockxperiment #restaurant #internationalgourmetfoods #shift #shiftdrink #stoptheshit #starttheshift

The restaurant industry is on a path UPWARD! Here's a couple of things to keep in mind, listen in.

Tune in to hear my thoughts on this week's quote: "You get what you repeat." -James Clear Visit https://jamesclear.com to sign up for his newsletter, download a free chapter or buy his powerful book, Atomic Habits. 

Movie time! Gordon Ramsay's Burnt versus Disney's Ratatouille. If you could stage under one chef, who would is be?

The biggest pain point I hear from chefs and restaurant industry folks is not having enough money. Before we can get to the bag, we have to deepen our understanding of how food and money work in the restaurant business. Food cost is a great start, chefs. Listen in as I talk about food cost.

Trey, Ciera and Kristin

Hugo

Scott Elmore

A brief summary of this episode