The Half A Dozen Hospitality Podcast
Lauren Ritchie: Respecting The Process & Reaping The Benefits

Lauren Ritchie: Respecting The Process & Reaping The Benefits

July 17, 2019

Thank you for watching this powerful interview with Lauren Ritchie.

Since the age of 16, like so many of us in the space Lauren Ritiche has been in the hospitality space but it wasn’t always in the kitchen. Starting out and then spending most of her time in the front of the restaurant she had a knack for working with the public yet she was always drawn to the buzz of the kitchen.

Lauren’s interest took her down the path of pastries and that has lead to the seamless segway into bread, which I have to admit Lauren does exceptionally well. Lauren like most makers, and artists, takes a sincere interest in the production of her breads and that interest turns into a pretty phenomenal product.

While Ritchies Bakery is a farmers market vendor at the moment, don’t be surprised if you see Lauren rubbing elbows with some pretty epic company through her growth. The likes of the dynamic team from Flourist and the newest addition to the physical bakery address scene, Claire Livia as there’s no doubt Lauren is set along the same path of these other incredible local female lead businesses who just happen to make phenomenal bread.

Lauren shares a lot on this podcast and I know you will all enjoy it. If you’re local be sure to reach out to Lauren and get some of her awesome products as soon as you can!

Don’t forget to LIKE, SHARE & SUBSCRIBE to Half A Dozen Hospitality Podcast

IN THIS EPISODE YOU’LL LEARN:

  • How to make sourdough
  • What it takes to run your own side hustle bakery
  • How Lauren finds the time and energy
  • When she knew this was something she wanted to do
  • Why she loves working with her hands so much

TUNE IN NOW

QUOTES:

“I don’t consider it a job, I love what I do. ”  (8:44)

“Vanessa Kimbell, so she does this thing called the ‘Sourdough School’, and I would love to meet her..” (19:22)

“Ordering and stuff like, ‘Oh I ran out of flour!’, you can’t just go and run to the grocery store.” (32:00)

“I don’t think it really matters. Just do sourdough.” (49:42)

LINKS:

Find out EVERYTHING you need to know about Ritchies Bakery  HERE 

Follow Ritchies Bakery   Facebook | Instagram | Linkedin

Vanessa Kimbell

Liberty Bakery

La Glace Ice Cream

Winnipeg 

Claire Livia

Flourist 

The Bread Lab

Grain Gathering

 

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At brad@bradbodnarchuk.com To Let Us Know Who 

Tristen Katcher: As Humble & Talented As They Come

Tristen Katcher: As Humble & Talented As They Come

July 10, 2019

Tristen Katcher is as soft spoken as they come and about as talented and ambitious as I feel he needs to be. The right combination, I feel, that will lead Tristen to an incredible amount of success in this industry. 

 

He seems to have a passion for every aspect of this space. From spending time working on a farm to now working as closely as possible with the farmers that supply him and his team some of the best produce around. Tristen embodies what I feel new up-and coming talents need to have. A mix of a humble nature, uber talented, and an undeniable thirst to learn more and share all of his learnings. In my mind he has all of the makings of a chef and talent I want to support and get behind.

 

Sitting down with Tristen I was blown away by his approachability and his overall ease. I look forward to getting to know Tristen even more and supporting him however I can as he witnesses all of the successes that are no doubt due to him.

 

If you are local in Vancouver, or just visiting the city be sure to stop in and say “hey” to Tristen and his team at Homer Street Cafe. 

 

Don’t forget to LIKE, SHARE & SUBSCRIBE to Half A Dozen Hospitality Podcast

 

IN THIS EPISODE YOU’LL LEARN:

  • How Tristen has worked his way up
  • What pushes him to be better
  • How he remains humble
  • What it takes to run a kitchen
  • Why it’s important to take time to yourself

TUNE IN NOW

QUOTES:

“So, um, I am still trying to wake myself up and see where everything is going”  (8:06)

 

“Storytelling, you know we are making sure we are using the right ingredients, and talking about our farmers.” (19:22)

 

“It’s exciting to see what is going to happen, let’s say over the next few years because I think it is really going to start to grow.” (31:49)

 

“I am not looking in books for recipes so much as I am, yeah what kind of inspiration can I pull from here?” (45:48)

 

“We are not really tied down to any one type of cuisine so we try and play with certain things.” (57:29)

LINKS:

Find out EVERYTHING you need to know about Homer Street Cafe  HERE 

Follow Tristen Katcher   Facebook | Instagram | Linkedin

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At brad@bradbodnarchuk.com To Let Us Know Who And Why

Sydney Koby: Creating Her Own Market One Bite At A Time

Sydney Koby: Creating Her Own Market One Bite At A Time

July 3, 2019

Sydney Koby is young, ambitious, and already crushing it in a space that is extremely competitive.

With a background and formal training in baking creating something delicious isn’t new for the Founder and Owner of BiTE SNACKS, but making something delicious with crickets is a whole other ballgame. 

What Sydney has already accomplished with her business is impressive and inspiring. As a self-proclaimed introvert it was awesome to sit with her and allow her the space to tell her story in more detail. While communicating outwardly may not come naturally to her, she seems to be doing something right as her brand is growing and gaining more and more buzz.

Hosting Sydney was a pleasure and we will most certainly do round II with a proper set up lacking a very busy 1 year old baby. 

Be sure to reach out and engage with Sydney and her brand online and look for BiTE SNACK products in stores near you and also on Amazon.ca!

Don’t forget to LIKE, SHARE & SUBSCRIBE to Half A Dozen Hospitality Podcast

IN THIS EPISODE YOU’LL LEARN:

  • How she came to discover crickets as a fuel source
  • What crickets actually taste like
  • How sustainable the use of crickets as a protein source can be
  • What Sydney does to pump herself up before a big meeting
  • Why it’s important to follow your dreams

TUNE IN NOW

QUOTES:

“I think it was an article I read initially that mentioned the World Health Organization came out with this super big report.”  (5:58)

“It’s super crowded too so people think you’re doubley crazy, why would you try that?” (14:37)

“They grind the crickets into a fine powder for me, so by the time it gets to me it is just like another ingredient.” (26:00)

“Support more people with a nice lifestyle.” (36:22)

“We are really the odd ones out here in North America.” (49:56)

LINKS:

Find out EVERYTHING you need to know about COOK CULTURE  HERE 

Follow Cook Culture   Facebook | Instagram | Linkedin

The World Health Organization

Eating Crickets For Protein

Cricket Farms

Tourism Iceland

Taipei 

Introverts vs Extroverts

Social Sharing In 2019

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At brad@bradbodnarchuk.com To Let Us Know Who And Why

 

Fed with Jed: A Honest Chat About Where We Are At With Food

Fed with Jed: A Honest Chat About Where We Are At With Food

June 26, 2019

Jed is back for Rd II on the podcast and I couldn’t be happier.

Jed was motivated to get back on the mic to discuss some very real issues that we ALL face with our food system at the moment. While there are so many gaps to be filled, Jed is willing to step in front of so many of them and create some big changes.

 As a father of two Jed is extremely passionate about the foods that we expose our kids to and he has some pretty tangible data to support the way in which his entire family engages with.

Jed and I discuss the harsh realities of food affordability and the discrepancy between healthy food and it’s accessibility. Jed recognizes that there is a mountain to climb with how we look at and engage with food, but what you’ll take from this episode if nothing else, it is how passionate he is about being the linchpin, if he has to be, to see to it that this change happens.

Jed is willing and able to not only positively impact our local food scene, but I would argue his reach could be global.

Join me as I look to push Jed and others like him to keep moving us all forward and demanding more for ourselves and our children.

 

Don’t forget to LIKE, SHARE & SUBSCRIBE to Half A Dozen Hospitality Podcast

IN THIS EPISODE YOU’LL LEARN:

  • What are kids are eating today
  • How to navigate this space as a woman and as a man
  • How moving our industries forward with these topics can look
  • The importance of conversation
  • Why we need to see action today

 

QUOTES:

“It really makes me think as we try to decide on how we teach, and what that means, I’ve come to clearly understand that when I question our customers.”  (6:30)

 

“It’s amazing, it’s a really big tool, however I am talking to a very broad audience.” (17:59)

 

“The dynamic, we lived like we lived on a farm.” (36:30)

 

“You know, what is the best use of our time? Because that is a massive one that I hear all of the time.” (46:50)

 

“Fortunate to have the facilities to, with some of the help of the staff, to answer some questions” (1:02:06)

LINKS:

 

Find out EVERYTHING you need to know about COOK CULTURE  HERE 

 

Follow Cook Culture   Facebook | Instagram | Linkedin

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At brad@bradbodnarchuk.com To Let Us Know Who And Why

 

Joanna Jagger: Creating Space For Positive Change

Joanna Jagger: Creating Space For Positive Change

June 19, 2019

Joanna Jagger and her team are “new to this space” but they are coming to the Hospitality, Tourism, and Recreation world with a ton of experience, a basket full of educational pieces, and a true desire to facilitate positive change for all women in these spaces.

 

Meeting up with Joanna I wasn’t sure what I was going to learn, but I knew I was going to walk away with a fresh perspective, some actionable takeaways, and a new appreciation for the gaps that still exist in our industry. What WORTH is working to do is to create a platform for more dialog, a dialog to create some significant change.

 

The stats that Joanna shared with me during this podcast were staggering and I was blown away by how behind we are, specifically in the hospitality space. Joanna brought new paradigms to consider within the restaurant world that until we met I was likely pretty blind to.

 

I appreciate Joanna’s approach to what she and her team are working to create with WORTH and I applaud them all on the exceptional work they’ve already done to help fill in where some of these giant gaps have existed for far too long.

 

For the June 24th NEGOTIATE YOUR WORTH event you can grab your tickets HERE

 

For the August YES SHEF event, you can grab tickets HERE

 

Don’t forget to LIKE, SHARE & SUBSCRIBE to Half A Dozen Hospitality Podcast

 

IN THIS EPISODE YOU’LL LEARN:

  • What barriers women are still facing
  • How to navigate this space as a woman and as a man
  • How moving our industries forward with these topics can look
  • The importance of conversation
  • Why we need to see action today

TUNE IN NOW

QUOTES:

“What we are building as Worth Association, for me it, I recognized there was a big gap so if you work in many other industries, there’s a Women In Leadership Association.”  (5:19)

 

“I think there is choice now. I think women coming up in the next generation, I hope, I truly hope, I truly believe the movements globally, ME TOO or TIMES UP, empowering women.” (19:56)

 

“And this is the special part of YES SHEF, it’s getting the Vancouver Community College, paired up. ” (25:49)

 

“Not control yourself to be a professional, and that in itself kind of a form of harassment.” (44:58)

 

“A book you haven’t read yet, or a podcast you haven’t listened to yet, we are in such a powerful time of having knowledge at our fingertips” (45:38)

LINKS:

 

Tickets to THE HALF A DOZEN DINNER SERIES VOL 3

 

Find out EVERYTHING you need to know about WORTH ASSOCIATION  HERE

 

Follow WORTH ASSOCIATION  Facebook | Instagram | Linkedin

 

Piquant Marketing

 

Me Too

 

Times Up

 

Vancouver Community College

 

Fairmont Hotels

 

Female Role Models

 

Gender Occupation Segregation

 

Capilano University

 

Negotiate Your Worth

 

Inspire Her

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At brad@bradbodnarchuk.com To Let Us Know Who And Why

Rainer Krumsiek: A True Take On Agriculture

Rainer Krumsiek: A True Take On Agriculture

June 12, 2019

 

8 years ago I met Rainer Krumsiek and I couldn’t be happier to 8 years later consider him to be a dear friend.

What Rainer has done for me and my understanding of farming, animal welfare, and what really good animal protein looks, feels, and tastes like, his impact on me has been immeasurable. I initially know of Rainer and his late Wife Gigi through the Eat Wild website where they “to promote the benefits—to consumers, farmers, animals, and the planet—of choosing meat, eggs, and dairy products from 100% grass-fed animals or other non-ruminant animals fed their natural diets.” Little did I know that this website would lead me to not only purchasing 90% of my animal proteins from such an incredible source but also a friendship that inspires me every single day.

Sitting down with Rainer to record this episode was a treat, but not too far from the regular conversations that we have every time we meet up, the only difference was this time we had a few microphones and a camera. Rainer stayed true to his message despite the added technology to the conversation. Rainer shared his very real opinion, his motivations, his resources and his visions for our agricultural future.

Like most of the farmers out there, Rainer works tirelessly to help bring incredible food to his customers, and you can hear in this episode the very real challenges he, and others like him face to keep the farm up, running and financially viable.

 

Please support our local farmers and don’t forget to LIKE, SHARE & SUBSCRIBE to Half A Dozen Hospitality Podcast

 

IN THIS EPISODE YOU’LL LEARN:

  • What it takes to keep a farm running
  • The positive benefits of introducing livestock to the land
  • How important soil health is
  • What challenges a livestock farmer faces
  • The impact of supporting your local farms

TUNE IN NOW

QUOTES:

“So we sold all of the haying equipment and custom grazed, and that was the best that we could do for the land.”  (7:26)

 

“That is the secret with all of these animals, whether it is chicken or pigs, or cows. Eighty to ninety percent of what they eat they poop out.” (11:49)

 

“A very big part of that. We lived in town, a town of 500,000 people in Hanover . Every weekend, and later on when I went to school, every school holiday I’d spend at my grandparents place.” (23:33)

 

“We create areas in the forest where, you look at the brush and what is growing there and you’ll know there is better topsoil” (34:22)

 

“... and can farm, because then the old guy can say ‘O.K I can let go’.’” (45:38)

LINKS:

 

Tickets to THE HALF A DOZEN DINNER SERIES VOL 3

 

Find out EVERYTHING you need to know about Big Bear Ranch  HERE

 

Follow Big Bear Ranch  Facebook

 

Hanover, Germany

 

Horsefly, BC

 

Hobby Farm

 

BSE Disease

 

Ranching For Profit School

 

Topsoil Health

 

Rudolf Steiner

 

Gabe Brown, Dirt to Soil

 

Half A Dozen Dinner Series

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At brad@bradbodnarchuk.com To Let Us Know Who And Why

Dish Pigs w/ Christina Clark & Jon Deitcher of Endorphin Films

Dish Pigs w/ Christina Clark & Jon Deitcher of Endorphin Films

June 5, 2019

“There is just something about the energy in a kitchen, it just sucks you in.”

 

If you are in the restaurant industry, or if you’ve ever eaten in a restaurant, you need to watch this documentary. Dish Pigs, the awesome documentary shot by the team at Endorphin films follows three personalities as they work in an environment that others wouldn’t dare take part in. The film follows Claude, Shawn, and Ali as they share their own unique stories and why they choose this line of work, why they choose to wash dishes to earn money, and those stories couldn’t be more real and intriguing.

 

I had the opportunity to sit down with Producers Christina Clark and Jon Deitcher the two visionaries (plus their awesome crews) behind the creation of this film and learn more about how this film even became a thing and also dive deep into what they themselves learned about this industry through the creation of this film.

 

Dish Pigs provides such a great peak into a world that so few of us ever get to experience, and I would be very surprised if this film alone helps to create a positive shift in our industry where we see the Ali’s, Claude’s and Shawn’s of the world getting more recognition, more support, and a mention when it comes to reporting on the success of a restaurant.

 

IN THIS EPISODE YOU’LL LEARN:

  • What it is like trying to film in a dishpit
  • How to send a GoPro safely through a dishwasher
  • The harsh realities of some restaurant kitchens
  • What it’s like having millions of people watch your work
  • What is next for Endorphin Films

TUNE IN NOW

QUOTES:

“Dish Pigs is a documentary about dishwashers. The humans, because we often get people thinking it’s about the machines.”  (4:24)

 

“If you want to meet the interesting people in the restaurant industry you’ve got to go beyond the closed doors.” (4:48)

 

“I think validation, a little bit, and also I feel very proud.” (12:52)

“A thousand percent, and you see it, I mean I watched it the most at Bremner, they’re a really tight knit team.” (24:58)

 

“Get to a mountain, get to the ocean, go for a hike.” (54:55)

LINKS:

 

Tickets to THE HALF A DOZEN DINNER SERIES VOL 3

 

Find out EVERYTHING you need to know about Endorphin Films  HERE

 

Follow Endorphin Films  Instagram

 

Shuckers

 

Bremner Restaurant

 

Danny Smiles

 

Danny Meyer

 

Conventional Work

 

Half A Dozen Dinner Series

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At brad@bradbodnarchuk.com To Let Us Know Who And Why

The Simple System With A Huge Impact

The Simple System With A Huge Impact

June 4, 2019

As a Restaurant Consultant I am constantly looking for new ways to assist my clients to improve their businesses. Always looking for innovation, new ideas, and challenging theories that will help my clients grow. I talk a lot about it on my podcast as well in my one on one meetings, let’s borrow the winning ideas and practices from successful business both in and out of our industry. Let’s learn from others, especially their mistakes. We can learn so much from all that is around us. Especially with technology at this moment making everything so accessible, we see companies and individuals sharing free content that when sifted through you’re likely to find some gems. I have been lucky enough to find such gems and tweak them where needed to make them applicable to my business and my clients.

On this podcast you’ll hear mention THE POWER LIST as shared by Andy Frisella of MF CEO Podcast. This simple yet impactful exercise and daily system can literally transform your business in a matter of days from one that is passive to one that is aggressive, or from a business that is surviving to one that is thriving.

The concept is simple and you will hear me break it down quickly in this short episode.

In this episode you will learn:

- The difference between “goals” and actionable items

- How to adopt this system into your business and personal life

- The key habit of writing things down

- How to define your success

- The power of intention and execution

 

LINKS:

 

Tickets to THE HALF A DOZEN DINNER SERIES VOL 3

 

Find out EVERYTHING you need to know about me  HERE

 

Follow Me   Facebook | Instagram | Linkedin | Twitter

 

Bill Gates

 

MF CEO

 

The Power List

 

Danny Meyer

 

Sweet Green

 

Half A Dozen Dinner Series

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At brad@bradbodnarchuk.com To Let Us Know Who And Why

Get To Know The Host

Get To Know The Host

May 31, 2019

This was fun.

I write down a lot of my goals, and one of the many that I have was written on my whiteboard in my bedroom where I would see it every single day. It read, “Be a GUEST on someone else’s podcast”. After about roughly 40-50 episodes of my own on The Half A Dozen Hospitality Podcast I was looking for an opportunity to spread my message even further, and so I wrote this goal down and emailed everyone who had a podcast that was somehow aligned or semi-aligned with me, what I am doing, and my industry. Guess what happened? Nothing. Zero. Literally crickets. I didn’t receive one reply and while that was tough to digest I knew somehow some way it would happen, I just had no idea when. Cut to today, May 31st 2019, one day from my VERY FIRST PODCAST EPISODE and I have now not only guested on a total of 4 podcasts (Zero To Here, Try It Like It, Your Hidden Talent Podcast , Awaken The Awesome) which is amazing AND it happened, but now I am guesting on my own show.

 

That’s right, the latest episode, in celebrating year 1 of my podcast literally just around the corner I am releasing my “Get To Know The Host” episode where I sat down with my friend Devon Doolling (she was on episode 50) and we switched roles! Devon played the host and brought some awesome questions, while I sat back and fielded those questions as best that I could. I had a really fun time recording this episode with Devon and feel super grateful that she took the initiative to make this all happen.

 

This is a super fun episode and I know you guys will enjoy this one as it is completely different and it gives you more insight into me… in case you were interested.

 

IN THIS EPISODE YOU’LL LEARN:

  • My “LAST MEAL”. What I am eating, who is it with, where is it and what music is playing
  • Some of my biggest influences
  • My goals
  • How I stay motivated
  • What is next for the dinner series, the podcast and my consulting work

TUNE IN NOW

QUOTES:

“When you first asked that question I was picturing a beach”  (8:38)

 

“Confidence in me to jump into this, I mean opening my own consultancy business” (17:07)

 

“And then from that it afforded me the ability to have the conversations to say ‘Hey would you be open to donating’?”” (23:11)

 

“Goals that would probably make you laugh, because they probably sound unachievable.” (35:20)

 

“I don’t ask clients to be ignorant to what could happen, we spend time, on what I call the anticipation playbook .” (46:33)

LINKS:

 

Tickets to THE HALF A DOZEN DINNER SERIES VOL 3

 

Find out EVERYTHING you need to know about me  HERE

 

Follow Me   Facebook | Instagram | Linkedin | Twitter

 

Opening A Restaurant

 

Starting A Podcast

 

Marketing Yourself

 

Use A Podcast To Grow Your Business

 

On The Rocks Ice

 

Half A Dozen Dinner Series

 

Ignoring The News

 

Get A Mentor

 

Chase The Whimsies

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At brad@bradbodnarchuk.com To Let Us Know Who And Why

 

Why She’d Take Time To Kiss A Frog w/ Shirlene Cote

Why She’d Take Time To Kiss A Frog w/ Shirlene Cote

May 27, 2019

I would say she has a quiet confidence and a undeniable passion for her practice. I left Earth Apple Organic Farm a few weeks ago think just that. After spending a few hours with Shirlene Cote it was obvious to me that not only did I just get to spend time with a truly grounded and special human, but I was given the opportunity yet again to learn from someone how knows so much about a topic I am becoming more and more intrigued by. Farming found Shirlene, or Shirlene found farming in a very serendipitous way and she hasn’t looked back. With her small stature you wonder how she manages to move equipment, feed, and other heavy objects that the farm throws at her, but her approach to the physical seems to be the same as the mental. A very obvious “I’ve got to do this” attitude. Sitting down with Shirlene was an absolute pleasure and I feel so lucky to now consider her a friend.

 

I am confident you will all enjoy this episode as much as I did putting it together.

 

IN THIS EPISODE YOU’LL LEARN:

  • How crying alone in a field can be a powerful motivator
  • When investing in yourself pays off
  • The truth about being a farming from Shirlene’s perspective
  • How her farm operates
  • Why she recommends kissing a frog

TUNE IN NOW

QUOTES:

“One of the biggest concerns that I saw happening was the average age of farmers being retirement age.”  (5:03)

 

“I kept that job part time for the first couple years and then realized it was not going to be possible to pursue farming without it being a full-time endeavor” (17:42)

 

“Because it is not easy to teach new people and go through that every single year” (26:43)

 

“I’d say that is where my roots are, literally.” (34:17)

LINKS:

 

Tickets to THE HALF A DOZEN DINNER SERIES VOL 3

 

Find out EVERYTHING you need to know about Earth Apple Organic Farm  HERE

 

Follow Shirlene Cote  Facebook | Instagram |

 

Wildlife Biology

 

Naturalist Internship

 

Environmental Education

 

Ecological Education

 

Simon Fraser University

 

Farming Employment

 

Types of Grass

 

Organic Farming

 

Canadian National Food Policy

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At brad@bradbodnarchuk.com To Let Us Know Who And Why