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 6ix
• Personal and professional growth throughout the season
• Lessons learned from the conversations and guests
• The vision moving forward into Season 2
• Why we’re taking a short hiatus before returning bigger and better

This 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
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#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 industry
• How your team affects your score
• The importance of systems, cleanliness, and accountability
• The difference between prepared kitchens and chaotic ones
• What that day reveals about leadership and operations

In 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
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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 same
• How seasoning is used to enhance food, not overpower it
• Why salt is an enhancer—not a seasoning by itself
• The importance of balance in cooking and chef life
• How understanding flavor changes the way you cook

This 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
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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 positions
• When a promotion can actually feel like a demotion
• How new roles shift expectations and responsibilities
• The impact on quality of life and work-life balance
• What to consider before making the move in your career

This episode offers real perspective for anyone navigating growth, leadership, and compensation in the restaurant industry.

🎧 Available now on Spotify, Apple Podcasts, and YouTube
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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 grow
• The realities and pressure of leadership
• What it takes to manage teams and operations
• And why sometimes taking a step back is necessary for long-term success

This 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
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If you want, I can also:

• Create a strong YouTube title + thumbnail text
• Write a short IG promo caption
• Or 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 beginning
• The transition through different roles in hospitality
• The realities and pressure of leadership and management
• And why sometimes taking a step back is the best move for long-term growth

This 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
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👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr

he 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 scene
• The realities of working in a hospital kitchen
• Transitioning from FOH management to BOH
• The differences in leadership, pressure, and kitchen culture
• Answering real foodie questions and industry insights

This 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
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👨🏾‍🍳 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
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👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr