#62 : Leading from Within: The Journey of Becoming a Respected Sous Chef with Hanalei Souza

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

1. The transition from line cook to sous chef isn't instant—it's a gradual process of gaining skills, respect, and responsibility.
2. Effective kitchen leadership requires being hands-on and "in the trenches" alongside your team, not just directing from afar.
3. Being a woman in a professional kitchen comes with unique challenges, but diversity in kitchen staff often leads to cleaner, more organized operations.
4. 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: [email protected]

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/