8ighty 6ix

From Going Vegan to Restaurant Ownership | Richard Glenn’s JourneyWhat makes someone completely change the way they eat—and eventually turn that journey into something bigger? 🌱👨🏾‍🍳In this episode of 8ighty 6ix, I sit down with Richard Glenn to talk about his journey through veganism, the restaurant industry, entrepreneurship, and the experiences that shaped the direction of his career.Richard breaks down what made him become vegan, how that decision changed his relationship with food, and how he eventually found his way into the restaurant business.But this conversation goes beyond food.Richard and I also go back to our time working together, so we get into some of the experiences we shared, what the industry looked like for us at that point in our careers, and how much both of our paths have evolved since then.We get into:What pushed Richard to become veganHow veganism changed the way he viewed foodHis journey into the restaurant businessThe realities of restaurant ownership and entrepreneurshipHow Richard and I originally crossed pathsStories from our time working togetherCareer growth and finding your own laneBetting on yourself in the hospitality industryHow your relationship with food can evolve over timeBuilding something that represents who you areSometimes your career doesn’t follow the path you originally imagined. One decision, one opportunity, or even changing the way you live can completely shift where you end up.That’s what makes Richard’s story worth hearing.🎧 Season 2 of 8ighty 6ix — available on Spotify, Apple Podcasts and YouTube.📲 @__8ighty6ix👨🏾‍🍳 @_chefvernjr#8ighty6ix #RestaurantIndustry #VeganChef #VeganFood #RestaurantOwner #HospitalityIndustry #ChefLife #KitchenCulture #Entrepreneurship

You Can’t Turn the Chef Brain Off | What Chefs Notice When Dining OutWhat happens when a chef goes out to eat? You notice EVERYTHING. 😂In this episode of 8ighty 6ix, I break down what I look for when dining at restaurants—from FOH service and cleanliness to the atmosphere, restaurant noise, ticket times, and how the staff moves.And if there’s an open kitchen? Yeah… I’m definitely watching the line. 👀👨🏾‍🍳But it’s not about looking for problems. I genuinely love trying new restaurants, different cuisines, and new food experiences. After years in the restaurant industry, you just learn to see restaurants differently.We get into:What I notice before the food even arrivesCleanliness—including the spots people forget about 👀How servers move and interact with guests“Restaurant loud” vs. just TOO loudWatching BOH and kitchen flowKnowing when ticket times start getting questionable 😂Why chefs still love discovering new food despite analyzing everythingOnce kitchen culture becomes part of you, even your night off can turn into a restaurant evaluation. 😂🎧 Season 2 of 8ighty 6ix — available on Spotify and YouTube.📲 @__8ighty6ix👨🏾‍🍳 @_chefvernjr#8ighty6ix #RestaurantIndustry #KitchenCulture #ChefLife #BOHLife

🎙️ Season 2 of 8ighty 6ix continues!In this episode, I'm joined by one of my closest friends in the culinary world, Chef Tim Joyner Matz. We met in culinary school, but our careers took different paths after graduation.Tim took a leap of faith by moving to New Orleans, where he immersed himself in one of America's most respected food cities. Along the way, he worked alongside legendary classical chefs, became a James Beard Award nominee, and built a reputation as a professional baker and master bread maker.We talk about what it takes to dedicate your life to the craft, the discipline behind classical cooking, and why mastering bread is an art form all its own.Our culinary school memoriesWhy Chef Tim chose New OrleansLearning from elite classical chefsBecoming a James Beard Award nomineeThe art and science of bread makingLife as a professional bakerPassion vs. paycheck in the restaurant industryAdvice for aspiring chefsWhether you're a chef, baker, culinary student, or someone who simply loves food, this conversation is packed with inspiration and insight from someone who has dedicated his life to the craft.🎧 Listen now on Spotify, Apple Podcasts, and YouTube.Follow:📲 @__8ighty6ix👨🏾‍🍳 @_chefvernjrIn this episode:

🎙️ Season 2, Episode 1 | 8ighty 6ixSeason 2 of 8ighty 6ix is officially here!We kick off the new season by diving into one of the biggest moments that can shake a restaurant—when upper management gets fired.A manager leaving doesn't just affect one office. It changes the entire restaurant industry workplace. From rumors spreading through the kitchen to shifts in morale, new opportunities, uncertainty, and leadership changes, we break down the domino effect that impacts everyone from BOH to FOH.In this Season 2 Premiere, we discuss:What happens when a manager gets firedThe ripple effect on kitchen cultureHow leadership changes morale and performancePromotions, opportunities, and stepping into bigger rolesWhy one decision can change an entire restaurantWhether you're a chef, line cook, server, bartender, manager, or simply love the food industry, you've probably experienced a leadership change that affected everyone.Season 2 is here, and we're bringing even more real conversations, bigger topics, and authentic stories from the people who keep the hospitality world moving.🎧 New episodes every week on Spotify, Apple Podcasts, and YouTube.📲 Follow @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr

In the Season 1 finale of 8ighty 6ix, we reflect on the growth, conversations, and journey that built this podcast from the ground up.From discussions about the restaurant industry, kitchen culture, chef life, leadership, and hospitality, Season 1 became more than just a podcast—it became a real space for honest conversations about the food industry.In this episode, we talk about:The start of 8ighty 6ixPersonal and professional growth throughout the seasonLessons learned from the conversations and guestsThe vision moving forward into Season 2Why we’re taking a short hiatus before returning bigger and betterThis season was built for everyone who’s lived the grind of chef life and understands the reality behind hospitality.Season 1 may be ending… but this is only the beginning.🎧 Available now on Spotify, Apple Podcasts, and YouTube📲 Follow @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr#8ighty6ix #RestaurantIndustry #KitchenCulture #ChefLife #BOHLife

In this episode of 8ighty 6ix, we dive into one of the most stressful moments in the restaurant industry—the day the health inspector walks in.From the tension before the inspection to the aftermath once the score is posted, we talk about how preparation, leadership, and overall kitchen culture can completely impact the outcome.This episode covers:The pressure of health inspections in the food industryHow your team affects your scoreThe importance of systems, cleanliness, and accountabilityThe difference between prepared kitchens and chaotic onesWhat that day reveals about leadership and operationsIn real chef life, a health inspection doesn’t just test cleanliness—it tests communication, discipline, and the strength of your team.If you’ve ever worked in a restaurant, you already know… that day can change the entire mood of the kitchen.🎧 Available now on Spotify, Apple Podcasts, and YouTube📲 Follow @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr

In this episode of 8ighty 6ix, we break down one of the biggest misconceptions in the restaurant industry and kitchen culture—the difference between flavor and seasoning.A lot of people use the terms interchangeably, but they’re completely different.We talk about:Why flavor and seasoning are not the sameHow seasoning is used to enhance food, not overpower itWhy salt is an enhancer—not a seasoning by itselfThe importance of balance in cooking and chef lifeHow understanding flavor changes the way you cookThis episode dives into the fundamentals that separate simply cooking food from truly understanding it in the food industry.Whether you’re a chef, line cook, foodie, or someone passionate about cooking, this conversation will change the way you think about food.🎧 Available now on Spotify, Apple Podcasts, and YouTube📲 Follow @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr

In this episode of 8ighty 6ix, we break down the real conversation around salary vs hourly pay in the restaurant and hospitality industry—and why a promotion doesn’t always mean an upgrade.From longer hours and added responsibility to shifts in work-life balance, stepping into a salaried role can change more than just your title.We get into:The true difference between hourly and salary positionsWhen a promotion can actually feel like a demotionHow new roles shift expectations and responsibilitiesThe impact on quality of life and work-life balanceWhat to consider before making the move in your careerThis episode offers real perspective for anyone navigating growth, leadership, and compensation in the restaurant industry.🎧 Available now on Spotify, Apple Podcasts, and YouTube📲 Follow @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr

In this episode of 8ighty 6ix, I sit down with Todd Falter to talk about his journey through the hospitality industry—starting in the bowling department at Brunswick and working his way up to becoming a General Manager.We dive into:The work ethic that helped him growThe realities and pressure of leadershipWhat it takes to manage teams and operationsAnd why sometimes taking a step back is necessary for long-term successThis conversation highlights growth, humility, and the importance of understanding your path in hospitality leadership and the restaurant industry.If you’ve ever stepped into management or questioned your next move, this episode offers real perspective.🎧 New episodes weekly📲 Follow @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjrIf you want, I can also:Create a strong YouTube title + thumbnail textWrite a short IG promo captionOr make a more story-driven description 🔥Got it — here’s the updated, polished podcast description with that added in:In this episode of 8ighty 6ix, I sit down with Todd Falter to talk about his journey through the hospitality industry—starting at Dunkin’ Donuts, moving into the bowling department at Brunswick, and eventually becoming a General Manager.We dive into:The work ethic that shaped his career from the beginningThe transition through different roles in hospitalityThe realities and pressure of leadership and managementAnd why sometimes taking a step back is the best move for long-term growthThis conversation is about progression, humility, and understanding your path in hospitality leadership and the restaurant industry.If you’ve ever worked your way up or questioned your next step, this episode will resonate.🎧 New episodes weekly📲 Follow @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjrhe started ar dunkin donutsFrom Dunkin’ to GM | Work Ethic, Leadership & Knowing When to Step Back w/ Todd Falter

In this episode of 8ighty 6ix, I sit down with Chef Bill York to talk about his journey through the restaurant industry—from Seattle kitchens to hospital food service, and from Front of House to Back of House leadership.We get into:His experience working in Seattle’s food sceneThe realities of working in a hospital kitchenTransitioning from FOH management to BOHThe differences in leadership, pressure, and kitchen cultureAnswering real foodie questions and industry insightsThis conversation covers growth, perspective, and what it really takes to navigate different roles in the hospitality industry.If you’ve ever worked FOH, BOH, or considered making that switch, this episode will give you real insight.🎧 Available now on Spotify, Apple Podcasts, and YouTube📲 Follow @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr @_chefvern

Brunch isn’t just another shift — it’s one of the most demanding services in the restaurant industry.In this episode of 8ighty 6ix, we break down what really goes into brunch service, from early mornings and menu changeovers to the higher expectations that come with every plate.Brunch requires a specific skillset — speed, timing, precision, and consistency — all while handling high volume and guests who expect everything to be perfect.We dive into:The challenge of menu changeoversWhy brunch has higher expectationsThe reality of early morning kitchen lifeThe skillset it takes to succeed in brunch serviceIf you’ve ever worked brunch, you know it’s not for everyone.🎧 Available now on Spotify, Apple Podcasts, and YouTube📲 Follow @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr

In this episode of 8ighty 6ix, we dive into what it’s really like working in a hospital kitchen. While many people assume hospital food lacks creativity or quality, the reality is often very different.We talk about the quality of life that comes with hospital culinary work, the standards behind the food being served, and the level of experience and professionalism you’re surrounded by in that environment. From structure and consistency to the unique mission of feeding patients, staff, and visitors, hospital kitchens bring a different perspective to kitchen culture in the restaurant industry.If you’ve ever been curious about culinary careers outside traditional restaurants, this conversation offers insight into an often overlooked part of the hospitality industry.🎧 New episodes weekly📲 Follow @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr

In this episode of 8ighty 6ix, I sit down with Joshua Harvey — also known as Chef Vinci — producer, chef, comedian, and actor.We take it back to where it all started: meeting at the Hilton Atlanta and working together inside Trader Vic’s, navigating hotel kitchens, restaurant culture, and the grind that shapes young chefs.This conversation dives into:The kitchens that built usGrowth in leadership and identityHow our cooking styles evolved over timeThe reality and dark side of kitchen cultureExpanding beyond the line into new creative pathsFrom hospitality to personal evolution, this episode reflects on friendship, resilience, and what it really takes to grow in the restaurant industry.If you’ve ever worked in hotels, restaurants, or experienced the intensity of kitchen life, this one will resonate.🎧 New episodes weekly.📲 Follow on Instagram: @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr: @_chefvernjrWelcome to 8ighty 6ix — where we talk about what stays, what goes, and what it really takes to last.

Why do chefs bounce around so much?In the restaurant industry, it’s normal to see chefs move from kitchen to kitchen. But is it lack of loyalty… or survival?In this episode of 8ighty 6ix, we break down why so many professionals in kitchen culture switch restaurants — burnout, toxic environments, better pay, growth opportunities, or just chasing something better in their culinary career.Sometimes it’s about leveling up.Sometimes it’s about protecting your peace.If you’ve ever updated your resume after a brutal service, this one’s for you.🎧 Tap into the hospitality podcast that talks real chef life, restaurant life, and career growth.📲 @__8ighty6ix👨🏾‍🍳 @_chefvernjr

Front of House vs Back of House.It’s a battle that’s been going on in restaurants forever.In this episode of 8ighty 6ix, we break down the ongoing FOH vs BOH divide—where it started, why it still exists, and how miscommunication, pressure, and misunderstanding keep the cycle alive.From tipped vs hourly pay to guest-facing stress vs kitchen chaos, this conversation looks at both sides of the line and how each role carries weight the other doesn’t always see. More importantly, we talk about what actually happens when FOH and BOH stop competing and start working together.If you’ve ever felt unappreciated on either side of the house, this episode will hit home.🎧 In This Episode:Why FOH and BOH clashThe biggest misunderstandings on both sidesPay structure and pressure pointsWhat changes when the house operates as one team📲 Follow on Instagram: @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr on IG & TikTok: @_chefvernjr👍 Like, comment, and subscribe for weekly 8ighty 6ix episodes🎙️ Available now on Spotify, Apple Podcasts, and YouTube

Every kitchen has a vibe—and you feel it the second you walk in.In this episode of 8ighty 6ix, we break down kitchen dynamics: the unspoken rules, the personalities, the tension, and the chemistry that can either make a service smooth or turn it into chaos.From leadership styles and communication to ego, pressure, and trust, this conversation dives into what’s really happening behind the line—and why the dynamic of a kitchen matters just as much as the food.If you’ve ever walked into a kitchen and immediately thought, “Yeah… this ain’t it,” this episode will hit home. Available now on Spotify & Apple Podcasts Watch the full episode on YouTube Tell me—what makes or breaks a kitchen for YOU? Follow @__8ighty6ix Like, comment, and subscribe for weekly 8ighty 6ix episodes

New Episode Out Now In this episode of 8ighty 6ix, I’m talking about working in a steakhouse—from my experiences at Longhorn Steakhouse to Ruth’s Chris and everything in between.Different logos. Different price points.But sometimes it feels like this… Steakhouses pointing at each other like the Spider-Man meme.The truth is, steakhouses are all the same—but different.Same pressure. Same standards. Same expectations.Just executed at different levels.If you’ve worked a grill, manned a broiler, or survived a busy steak night, this one’s for you. Available now on Spotify, Apple Podcast & wherever you listen Watch the full episode on YouTube Follow @__8ighty6ix Like, comment, and subscribe for weekly 8ighty 6ix content

RE-UploadedIn this episode of 8ighty 6ix, we break down the real differences between hotels, restaurants, and country clubs and what each environment truly offers chefs and hospitality professionals.This episode gives you an honest look at which path makes the most sense depending on where you are in your career.If you’re trying to decide your next move—or wondering if there’s a better fit out there—this conversation is for you. Follow on Instagram: @__8ighty6ix Rate & review the show Subscribe for weekly 8ighty 6ix episodes

This episode is for anyone who’s ever worked hospitality and said, “Yeah… people have no idea what this job is really like.”I’m joined by Chantz Jackson, a Housekeeping Manager at a 600-room hotel, and we get into everything — from our college days and being part of NSMH, to the real challenges of working in hotels that nobody talks about.We break down what it’s like managing a massive operation, leading teams, handling pressure, and dealing with the day-to-day realities that come with the hospitality industry. The highs, the stress, and the lessons that come with the grind.And because this is 8ighty 6ix, we also jump into some classic foodie debates — soft vs hard shell tacos and the never-ending war of creamy vs crunchy peanut butter.Real conversations. Real hospitality stories. Real opinions.Tap in, laugh a little, and let us know where you stand in the comments. Like, subscribe & share/ follow on IG: __8ighty6ixYouTube: Chef Vern Jr Drop your hot takes below New episodes every week

On this order of 8ighty 6ix, we sit down with the incredible Mariah Glass for a deep, honest, and inspiring conversation about life in the service industry. From navigating busy shifts to leading teams with purpose, Mariah shares her firsthand experiences and valuable insight on what truly makes a great manager.We also dive into her Haitian background, exploring how her culture shaped her work ethic, resilience, and perspective within hospitality. It’s raw, relatable, and full of gems for anyone working in the industry—or anyone who’s ever been curious about what it takes to thrive in it.👍 Like, comment, and subscribe if you love hospitality stories and want more episodes like this!🔔 Don’t forget to turn on notifications so you never miss an episode.Follow 8ighty6ix on IG:@__8ighty6ix to find all the best clips.Audio Corrects itself at 9 minutes

Thinking about becoming a chef? In this episode of 8ighty 6ix, we sit down with a seasoned culinary pro Chef Vern Jr to break down what it really takes to thrive in the kitchen. From the long hours and high-pressure environments to the creativity, passion, and hustle required, this conversation pulls back the curtain on the chef life.Whether you’re just starting out, considering culinary school, or already working the line, this episode gives you an honest, unfiltered look into the world of professional cooking.👍 Like, comment, and subscribe if you love hospitality stories and want more episodes like this!🔔 Don’t forget to turn on notifications so you never miss an episode.Follow 8ighty6ix on IG:@__8ighty6ix to find all the best clips.

On this episode of 8ighty 6ix we have Jamieson Holloway aka Chef Jamie, one of the young hot chefs in ATL! Listen to him talk about his upbringing and how it pushed him to keep pursuing his culinary dreams. We talk about how he was Marriotts Student of the Year!! He also talks about his specialty pizza and how he has changed and grown throughout his time in the industry. You don't want to miss this!!!Follow Chef Jamie on IGIG:og_chefjamieFollow 8ighty 6ixYouTube: Chef Vern JrIG: __8ighty6ix/_chefvernjrMake sure you give 8ighty 6ix a rating wherever you listened to this episode at.I appreciate the support!!Order Up!!!

Welcome back to 8ighty 6ix! Today we are here with David Gonzales, seasoned FOH worker who is currently a shift supervisor. Today we dive into how Zaxby's started his hospitality journey & how he gets ready for a Friday night. We also dive into what he thinks he would be doing if he wasn't in hospitality. Watch the full video on YouTube search Chef Vern JrSupport UsIG: _chefvernjr AND __8ighty6ixThanks for the support

Today we sit down with Lauren Hatcher, Gm of Tio Luchos. We discuss how she transitioned from Cosmetology to Hospitality. We go through our Muss & Turners adventures and how the state of the industry has changed. We go into depth about the FOH vs BOH war that has been ongoing for centuries and much more!! You don't want to miss this one.Support usYouTube: Chef Vern JrIG: _chefvernjr & __8ighty6ix Lauren socialsIG: lauren_michelle_hatchertioluchosOrder Up!If you think you'll be a good guest on 8ighty6ix! Email me [email protected]

Today we sit down with Chef Bredda of Bredda's Kitchen, Jamaican food at its finest. We talk about his biggest obstacles in starting and growing his business. We talk about different cultures of food that we enjoy. We also explore different events and catering opportunities that helped our career.Sorry for the lighting mishap (video version)Check out Chef Bredda...IG & TikTok: breddaskitchenCheck out 8ighty 6ix on all platforms you listen to podcast at. Follow 8ighty 6ixIG:__8ighty6ixFor cooking videosIG: _chefvernjrOrder Up!!!

Welcome back!!! Thank you for tuning in to this episode of 8ighty 6ix. Today we are discussing the Top 10 Kitchen Cons. Long hours, late nights & early morning & unpredictable hours. Order Up!!Find UsIG: 8ighty 6ixYouTube: Chef Vern Jr

We back!! This episode we talk about the top 10 best reasons to work in a kitchen. We all know food is going to be a MAJOR one of them.Order Up!!Follow 8ighty 6ix on IG__8ighty6ix

King's Coffee makes a return!!! (Don't worry 8ighty 6ix isn't going anywhere) King's Coffee is back and better than ever with new co-host owner of Stability-2-Freedom, Tyrone Smith!! We are bringing conversation to a whole new level and are excited to bring everyone some great content. This episode we are talking about our 2024 review & living in the current state of the world. Find Us.... Stability2Freedom IG:stability2freedom 8ighty6ix & Kings Coffee IG:__8ighty6ix YouTube: Chef Vern Jr

On this episode of 8ighty 6ix we have Chef Chelsea Jeffries from Pitsburgh, PA coming to bless the podcast with her presence! We talked about culinary school (where we met 13 years ago!!!), here experience traveling all over and working in different kitchen, her challenges working in a kitchen and her views for her business. You don't want to miss this one!! Listen to 8ighty 6ix wherever you listen to podcast at!!! Follow 8ighty 6ix IG: __8ighty6ix YouTube: Chef Vern Jr If you think you would be a good guest on the podcast email me [email protected]

Happy holidays and a happy new year!! We are bringing you a special holiday episode this week with the top 10 kitchen lingo created! I use this lingo so much it's a part of my everyday life. We will be back with a new episode January 8th after the holidays. I hope you are ready!! Follow 8ighty 6ix YouTube: Chef Vern Jr IG: __8ighty6ix Order Up!

On today's episode we have BBQ Master Chef Lew! It was a pleasure to have Chef bless us and talk about his culinary journey from Florida/Atlanta, what started Tron's BBQ Catering & our time together at the Hilton Atlanta where we met and so much more!! BIG TRUSS! Whoop Whoop!!!! That's our slogan Order up & you know it's going to be good. You can follow Chef Lew at... FB: Tron's BBQ $ Catering IG: cheflew78 You can find 8ighty 6ix at... YouTube: Chef Vern Jr IG: __8ighty6ix If you would like to be a guest on 8ighty 6ix email [email protected]

On this episode we are finishing off the round of questions we received from our chefs and peers. You don't' want to miss it! We dive into inspiration, goals, hardest part about being in the top dawg position, important lesson learned throughout my journey & what keeps us going during those hard and stressful times. Order Up!!! Find us on IG:__8ighty6ix If you want to watch the video version it will be released every Wednesday, find that on YouTube Chef Vern Jr If you think you'll be a great guest on 8ighty 6ix, email us at [email protected]

Chef Vern Jr presents 8ighty 6ix! A podcast for hospitality workers everywhere to express themselves, their challenges, experiences, journey and what it's like working in the industry. On this episode Chef Vern talks about what's next, where he's been, his journey and chef sent in questions (there is over 40 of them!) Order Up! Find us on IG:__8ighty6ix If you want to watch the video version, check us out on Youtube Chef Vern Jr If you think you would be a great guest on the podcast, email me @[email protected]