CULINARY MECHANIC

By: Simon Zatyrka
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  • Summary

  • Join Chef Simon Zatyrka, as he opens the door to candid conversations with the hospitality industry's most innovative leaders. Each episode runs the gamut from chefs talking about the community and cultures of kitchens to tech innovators talking about their concept to push the hospitality industry forward. You can expect a blend of battle-tested restaurant wisdom and modern leadership insights that challenge "the way it's always been done". You never know when the conversations about the business of hospitality are going to shift gears to discuss wood fired cookery, the camraderie of kitchen teams or the delusions of friends wanting to open a bar because they like sitting in one. New episodes drop weekly. Subscribe now to join a community of leaders who are as passionate about the business of hospitality, people and leadership as they are about food and cooking. Welcome to our sandbox.
    © 2025 Simon Zatyrka
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Art Economics Food & Wine
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Episodes
  • #62 : Leading from Within: The Journey of Becoming a Respected Sous Chef with Hanalei Souza

    #62 : Leading from Within: The Journey of Becoming a Respected Sous Chef with Hanalei Souza
    Apr 29 2025
    Simon Zatyrka welcomes Hanalei Souza, author of "Nice Work Boys" and creator of LadyLineCook.com, for an in-depth conversation about culinary leadership and professional kitchen dynamics. Hanalei shares her remarkable journey from snowboarding in ski resort towns to deliberately seeking out the busiest restaurant in town to "get her ass kicked" and test her mettle in a professional kitchen. Six years later, she's not only thrived as a sous chef but has documented her leadership evolution in a book she wrote at just 23 years old. Throughout this engaging discussion, Hanalei candidly reflects on the gradual transition from line cook to kitchen leader, emphasizing that becoming a sous chef isn't about flipping a switch but accumulating badges of competency and earning respect. She offers unique insights about leadership philosophy in the culinary world – how kitchen management differs fundamentally from office-based leadership, requiring hands-on involvement and leading from the front. The conversation also explores the challenges and dynamics of being a woman in professional kitchens, balancing restaurant work with social media presence, and the potential advantages and pitfalls of private chef work compared to restaurant employment. Listeners will appreciate Hanalei's refreshing authenticity about kitchen hierarchy, the evolution of leadership roles, and her practical wisdom that translates across industries. TIMESTAMPS [00:00] - Introduction and welcome to Hanalei Souza[01:30] - Hanalei's journey from snowboarding to cooking[05:45] - The transition from line cook to sous chef[10:20] - Discussion of Hanalei's book "Nice Work Boys"[14:30] - The evolving nature of the sous chef role[18:50] - Leading from the front in kitchen management[24:15] - Women in professional kitchens[27:40] - Adapting to new kitchen cultures and methods[31:25] - Balancing restaurant work with social media presence[36:10] - The challenges of private chef work vs. restaurant work[40:45] - Closing thoughts and where to find Hanalei online KEY QUOTES "I wanted to pick the busiest restaurant in my town. Like, where's a place where I'm gonna get my ass kicked, where I'm really gonna get a taste of this life and decide if it's for me or if I'm not cut out for it." - Hanalei Souza"Leadership is difficult, but it's not that complicated. It's the same concepts, it's the same stuff that you're putting into practice." - Hanalei Souza"A good chef or a good sous chef is still in the thick of it... you're not just standing on some throne barking orders." - Hanalei Souza KEY TAKEAWAYS The transition from line cook to sous chef isn't instant—it's a gradual process of gaining skills, respect, and responsibility.Effective kitchen leadership requires being hands-on and "in the trenches" alongside your team, not just directing from afar.Being a woman in a professional kitchen comes with unique challenges, but diversity in kitchen staff often leads to cleaner, more organized operations.Social media presence for chefs needs to be authentic and grounded in actual kitchen experience to have credibility. Connect with Hanalei: Website: LadyLineCook.com Instagram: @ladylinecook Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/ Subscribe: "so, I had a thought…" newsletter If you're interested in Starfish: https://www.usestarfish.com/
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    42 mins
  • #61 : Bringing Chefs Back to Their Passion and Into Your Home with Petko Petkov

    #61 : Bringing Chefs Back to Their Passion and Into Your Home with Petko Petkov
    Apr 22 2025

    Ever wondered what happens when passionate foodies decide the traditional dining model isn't working?

    In this episode, Simon Zatyrka sits down with Petko Petkov, founder of Chefin, a global platform connecting private chefs with clients for in-home dining experiences. From impromptu dinner parties on Bondi Beach to coordinating chefs in multiple countries, Petko shares how a simple idea sparked by frustration—being stuck in the kitchen instead of enjoying guests—evolved into an international culinary matchmaking service.

    You'll discover how this business model not only delights clients but offers chefs a creative outlet beyond their daily restaurant grind, sometimes even bringing burned-out culinary talent back to the industry they love. This conversation serves up practical insights about entrepreneurship, hospitality innovation, and the universal power of food to create meaningful human connections.

    Connect with Petko

    Website: https://chefin.com/

    LinkedIn: https://www.linkedin.com/in/ppetko/

    Connect with Simon

    Email: simon@culinarymechanic.com

    Book a Call: https://calendly.com/culinarymechanic/connect

    Website: https://www.simonsez.me/

    If you're interested in Starfish: https://www.usestarfish.com/
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    33 mins
  • #60 : Chef Life Radio: Intention and Purpose, The Secret Ingredients of Successful Chefs with Simon Zatyrka

    #60 : Chef Life Radio: Intention and Purpose, The Secret Ingredients of Successful Chefs with Simon Zatyrka
    Apr 14 2025
    HERE IS SOMETHING SPECIAL!! Somewhere in the time construct Adam Lamb and Simon Zatyrka got together for a series of conversations. In this episode Simon joins Adam on Chef Life Radio. What ensues is a stark contrast from the conversation on CULINARY MECHANIC (previous episode). I hope you enjoy it at least half as much as we did recording it. "Just keep going, man. You learn more from failure than you do from success." - Chef Simon Zatyrka In the ever-evolving landscape of culinary leadership, adaptability isn't just a skill—it's a necessity. As chefs and restaurateurs navigate the choppy waters of rising costs, shifting consumer behaviors, and unprecedented challenges, one question looms large: How do we not just survive, but thrive? In the ever-evolving landscape of culinary leadership, adaptability isn't just a skill—it's a necessity. As chefs and restaurateurs navigate the choppy waters of rising costs, shifting consumer behaviors, and unprecedented challenges, one question looms large: How do we not just survive, but thrive? In this episode of Chef Life Radio, I sit down with Chef Simon Zatyrka, the CULINARY MECHANIC himself, to explore the current state of the industry and uncover strategies for success in these turbulent times. The Changing Face of Restaurants We dive into the transformations reshaping the culinary world: The rise of counter-service models in response to labor costsHow technology is altering customer interactionsThe impact of natural disasters on local food scenes "It's not the same as it was three years ago," Simon notes, highlighting the industry-wide sentiment of change. timestamps Innovative Solutions in Action Discover how forward-thinking operators are adapting: The emergence of worker-owned co-opsExpanding through ghost kitchens and commissary modelsReimagining traditional service structures The Human Element: Still at the Core Despite technological advances, we explore why people remain the heart of hospitality: Building cultures of mutual respect and understandingThe power of intentional leadership in retaining staffWhy treating employees "like people" is more crucial than ever Lessons for Aspiring Culinary Leaders Simon shares invaluable insights for those looking to make their mark: The importance of continuous learning and adaptationHow to approach change with intention and purposeStrategies for maintaining creativity amidst challenges Whether you're a seasoned chef or an aspiring culinary entrepreneur, this conversation offers a candid look at the realities of today's restaurant industry—and the mindset needed to excel within it. Ready to rethink your approach to culinary leadership? Tune in for a dose of practical wisdom and inspiring resilience. Stay Tall & Frosty and Lead from the Heart, Adam Links In The Show CULINARY MECHANIC podcast: https://culinarymechanic.com/ Simon on Linkedin: https://www.linkedin.com/in/simon-zatyrka/ Join the Crew and Support the Show: https://ko-fi.com/chefliferadio/tip Subscribe: https://cheflifecoaching.com/the-recipe-newsletter Learn More @ https://cheflifecoaching.com Like, Follow & Subscribe to Chef Life Radio @ https://therealchefliferadio.captivate.fm/listen Copyright 2025: Chef Life Media
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    56 mins
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