#53 : "The Art of Kitchen Adaptability with Chef Brent Weathers
Release Date: 02/19/2025
#71 : Numbers Don't Lie - Margin Contribution, Waste and Why Tech Still Fails Chefs with Nina Weiland
CULINARY MECHANIC
The system isn’t the point—what it unlocks is. Nina Weiland went from making pizzas at Domino’s to helping restaurant operators modernize the back-of-house with COGS-well’s intuitive, chef-friendly software. In this episode, we dive deep into what makes a system actually usable in a kitchen—not just feature-rich on paper. You’ll hear why most tech tools fail chefs, how when it comes to promoting a podcast episode. what is the ideal method (platforms, days times)? for this example let's say the episode goes live at 8am on Tuesday morning. both on standard RSS feeds and Youtube....
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#70 : From NYT Bestseller to BBQ Truth Teller: Meathead Gets Real
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Still soaking your wood chips? You’re doing it wrong. In this fire-breathing episode of Culinary Mechanic, Simon sits down with Barbecue Hall of Famer and grilling myth-buster Meathead to dismantle decades of backyard lore—and rebuild it with science, precision, and damn good meat. They cover everything from reverse sear technique to the truth about charcoal, beer-can chicken, and why thermometers matter more than knife skills. Meathead doesn’t just grill—he educates, demystifies, and takes no prisoners when it comes to getting it right. If you think good cooking is about “feel,”...
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#69 : The 5% Fix: Ewan Thompson on Unlocking Six Figures in Guest Loyalty
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#68 : Guy Leggatt on the Hidden Drivers of Restaurant Profitability
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If your kitchen’s running hot but your margins are cold, this one’s for you. Guy Leggatt didn’t just work the line—he studied the system. From Vancouver fine dining to corporate ops and back again, Guy built a career turning chaos into clarity. Now, through his consultancy Line Check Strategy, he’s helping independent restaurant operators build restaurants that actually run. We get into the mindset shift that changes everything: why food cost and labor cost are symptoms—not root causes. We break down how productivity, routine, and menu engineering drive better numbers and better...
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#67 : Building Leaders Who Don't Know They're Leaders with Noelle Labrie
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#66 : Calm in the Chaos: Lessons from a Hospitality Natural with Luca Giorgiantonio
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#65 : Find Your Culinary Identity: Chef Ron Duprat on Leadership, Legacy, and Top Chef Fame
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#64 : Beyond the Kitchen Line: Justin Brunson's Journey from Chef to Meat Industry Innovator
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#63 : Dialed in Operations: Creating More Great Days in Restaurants with Matt Wampler
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#62 : Leading from Within: The Journey of Becoming a Respected Sous Chef with Hanalei Souza
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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...
info_outlineIn this captivating episode of CULINARY MECHANIC, host Simon Zatyrka sits down with Chef Brent Weathers, whose journey from dishwasher to accomplished chef embodies the essence of kitchen culture at its best. Starting with zero experience in Murfreesboro, Tennessee, Weathers shares how beginning in the dish pit and learning fundamentals from the ground up shaped his philosophy on cooking and kitchen management. His infectious enthusiasm for food shines through as he discusses his self-diagnosed "chocolate appreciation disorder" and "potato appreciation disorder," bringing levity and relatability to the conversation.
The discussion takes a deep dive into what truly matters in the restaurant industry, challenging the conventional focus on awards and accolades. Weathers shares compelling stories about creating an impromptu Snickers soufflé that impressed Commander's Palace regulars and making powdered sugar from scratch when supplies ran low. These anecdotes serve to illustrate his broader message about the importance of understanding fundamentals, sharing knowledge, and maintaining adaptability in the kitchen. The conversation between Zatyrka and Weathers explores the delicate balance between maintaining culinary integrity and meeting customer needs, offering valuable insights for both industry professionals and food enthusiasts alike.
Weathers' perspective on success in the culinary world is refreshingly grounded, emphasizing the importance of full restaurants and satisfied customers over prestigious awards. Through engaging stories and practical examples, this episode presents a masterclass in kitchen philosophy, reminding listeners that great cooking is about more than just technical skill – it's about understanding your market, sharing knowledge, and creating experiences that keep guests coming back for more.
Connect With Brent:
IG: @brenteatsfood
TT: @brentweathers
YT: @brenteatsfood
Connect with Simon
Email: [email protected]
Book a Call: https://calendly.com/culinarymechanic/connect
Website: https://www.simonsez.me/
If you're interested in Starfish: https://www.usestarfish.com/