Melinda Dorn is an Industry Peer Support Specialist and Outreach Coordinator for Culinary Hospitality Outreach and Wellness (aka CHOW) a Denver based nonprofit whose mission it is to connect restaurant and hospitality workers with resources to support recovery and mental health. Their goal is to create a community where folks can share successes and struggles in life and at work, hear new ideas, take a pause and reconsider what matters. Prior to her role with CHOW, Melinda worked as a chef for almost 30 years in the US and abroad.  In that time, she discovered that what she really loved about the restaurant industry was it's people, so in 2016, she returned to college to study chemical and mental health in foodservice environments from an academic/clinical lens. CulinaRecovery Website: https://www.culinarecovery.com CHOW Website: https://www.chowco.org Kitchen Brain Website: https://www.kitchenbrainx.com Be Better Culinary Perspectives Website: https://www.bebettercp.com/coaching  

Harrison Keevil, Chef/Owner of the first "Virtual Food Hall," Multiverse Kitchens talks concept development, mental health, the state of the industry, and creating a positive work environment for his team.   Multiverse Kitchens Website: https://www.multiversekitchens.com   Follow Multiverse on Instagram: https://www.instagram.com/multiversekitchens/   Kitchen Brain Website: https://www.kitchenbrainx.com   Be Better Culinary Perspectives Website: https://www.bebettercp.com/coaching  

Host Mike Matarazzo interviews Executive Director of Culinary Hospitality Outreach & Wellness (CHOW) Erin Boyle and Founder of CHOW John Hinman.  These two guests offer hospitality professionals some amazing resources for mental health and creating better work environments.

Host Mike Matarazzo gives an overview of what to expect in Season 2 For information on Life and Leadership Coaching go to: https://www.bebettercp.com Kitchen Brain Website https://www.kitchenbrainx.com YouTube https://www.youtube.com/c/kitchenbrain Follow Kitchen Brain on Instagram: https://www.instagram.com/kitchenbrain_podcast  

In this micro episode, Mike takes one of the post topics from the Chefs for Change Facebook Group and lends his perspective on the definition of balance.

Chef Bryan Skelding is the Executive Chef of the renowned Greenbrier Resort in White Sulphur Springs, WV.  In addition to leading a massive brigade, Bryan also oversees one of the oldest and most prestigious Culinary Apprenticeship programs in the world.  In this episode, Skelding talks about his career path through the industry, the evolution of his leadership style, and how he has made positive changes to preserve the relevance of the Apprenticeship program. The Greenbrier Website: https://www.greenbrier.com Bryan Skelding's Instagram: https://www.instagram.com/bryanskelding Kitchen Brain Podcast Website: https://www.kitchenbrainx.com Kitchen Brain Podcast Instagram: https://www.instagram.com/kitchenbrain_podcast Mike Matarazzo Instagram: https://www.instagram.com/matarazzom1 Be Better Culinary Perspectives Website: https://www.bebettercp.com  

Lindsey Ofcacek is both a co-founder and the director for The LEE Initiative, whichlaunched in late 2017 and has a mission of addressing issues of diversity and equality inthe restaurant industry. Since launching The LEE Initiative, Ofcacek has created severalprograms under its umbrella, including Women Chefs of KY; Restaurant Workers ReliefProgram; Restaurant Reboot Relief Program; Regrow; and McAtee Community Kitchen. Prior to starting The LEE Initiative, Ofcacek worked with Chef Edward Lee at 610 Magnoliaas the general manager and wine director. Ofcacek has worked in almost every part of thefood business, from farming and distribution to cooking and managing. Prior to joining theteam at 610 Magnolia, Ofcacek helped open Decca, working as the front of house managerand then events manager. She has devoted years of tireless work in the local foodcommunity. When she’s not working, she enjoys spending time with her husband and twosons, listening to records, and hosting dinner parties inspired by Martha Stewart. Lee Initiative Website https://leeinitiative.org Lee Initiative Instagram https://www.instagram.com/leeinitiative Edward Lee Instagram https://www.instagram.com/chefedwardlee Kitchen Brain Podcast Website https://www.kitchenbrainx.com Kitchen Brain Podcast Instagram https://www.instagram.com/kitchenbrain_podcast Mike Matarazzo Instagram https://www.instagram.com/matarazzom1 Be Better Culinary Perspectives Website https://www.bebettercp.com  

Joe Leonardi is a Certified Master Chef and the Director of Culinary Operations at The Country Club in Brookline, MA.  He recently fell in love with Beekeeping and has started his own business, Leonardi Apiary and Garden in which he produces unique, sustainable, high quality products from the honey and wax that he harvest from his hives.  In this episode Joe takes us deep into his journey to become a Certified Master Chef and also teaches us a bit about the world of beekeeping and how he is turning this new passion into a unique business model.

Tyler Teass is the Chef/Owner of Al + Mae's in Crozet, VA.  Earlier in his career he worked his way through the kitchens of Charlottesville and eventually became the Executive Sous Chef of Rose's Luxury in DC and was part of the team when they earned their first Michelin Star.  After starting a family and some self reflection, Tyler decided to return home and start Al + Mae's which offers off site catering, in home catering and custom menus to provide a unique dining experience from a very talented Chef. Al + Mae's Website https://www.almaescrozet.com/ Al + Mae's Instagram https://www.instagram.com/almaescrozet/ Kitchen Brain Podcast Website https://www.kitchenbrainx.com Kitchen Brain YouTube Channel https://www.youtube.com/c/kitchenbrain Kitchen Brain Instagram https://www.instagram.com/kitchenbrain_podcast/  

Host Mike Matarazzo interviews co-owner of Chantilly Patisserie in Bronxville, NY, Mariana Delgado Gambini Prough.  During the interview Mariana discusses the struggles that she faced earlier in her career as a female in a professional kitchen and how she overcame those struggles.  The two also get into other hot topics like toxic leadership styles and their mutual feelings toward restaurant reviewing websites like Trip Advisor and Yelp. All episodes are also available on Youtube www.youtube.com/c/kitchenbrain  Kitchen Brain Instagram https://www.instagram.com/kitchenbrain_podcast/ Chantilly Patisserie Website www.chantillybronxville.com Chantilly Instagram https://www.instagram.com/chantillypatisserie_    

In this episode Mike interviews United States Army Sergeant First Class Retired, Rose Picard.  Rose is full of inspiration and tells her story of transitioning from Executive Pastry Chef of a Casino to joining the Army at age 39.  She also shares her battle with breast cancer while stationed at the Pentagon and how she was able to keep moving forward to many accomplishments including professional certifications and several medals in culinary and pastry competition. 

Jeff Potter is the Executive Chef of 610 Magnolia by Edward Lee in Louisville, KY.  In this episode Jeff discusses what it is like to be the Executive Chef of a restaurant with a big headliner name on front.  We also get into the mindset of today's diners and how the COVID-19 pandemic has affected 610 Magnolia and the Louisville area.

Chef Mark Noguchi is Co-Founder of Pili Group and ChefHui and an educator at Punahou School in Hawaii.  This interview is full of insight and humor from a Giant in the Hawaiian food scene.

Annette Whittley, Consultant and Search Executive for Kopplin Kuebler, and Wallace and Trainer for Four Seasons Resorts tells the story of her late husband Mark Whittley for the first time.  Mark had a thriving career with Four Seasons as a Chef and eventually switched over to being a Purchasing Director.  Things took a tragic turn on Christmas Day in 2017, when Mark took his own life.  This is a story of love, loss, and courage told by a woman with great strength.  This is a very important episode, with a powerful message for anyone in the hospitality industry.

Host Mike Matarazzo interviews Chef Antwon Brinson, President of Culinary Concepts AB.  In this episode Antwon shares his personal journey as a Chef and the challenges in the industry that have motivated him to start his own company.

A brief clip to explain the Kitchen Brain Podcast vision to it's listeners.  Stay tuned for the first official episode airing the end of September!