#67 : Building Leaders Who Don't Know They're Leaders with Noelle Labrie
Release Date: 06/03/2025
Burnout Is Bad Business: The Case for Operational Clarity with Patrick Cassata
CULINARY MECHANIC
Burnout isn’t a badge. It’s a leak. Chef Patrick Cassata and I get under the hood on what actually keeps kitchens running: leadership reps, clean handoffs, and systems that protect people and profit. We talk delegation without martyrdom, expectations that stick, and why hospitality is the job even when tickets stack. Patrick’s path from McDonald’s rushes to leading an eight-figure operation is a masterclass in operational clarity. If you’re an independent restaurant fighting drift, this one’s a field manual. Connect with Patrick Cassata Instagram: LinkedIn: Connect with...
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Words That Win Guests. Systems That Keep Teams with Zana Devine
CULINARY MECHANIC
If your team is guessing instead of executing, this episode is your tune-up. Zana Devine grew up inside hotels and restaurants, then spent years building cultures where standards stick, onboarding is consistent, and language turns conflict into loyalty. We break down fundamentals that actually move numbers: one way of doing things, training that equips people to win, and respectful scripts for tough moments. For independent restaurant operators who need operational clarity, this is a playbook you can run tomorrow. Connect with Zana Devine Youtube: Instagram: LinkedIn: Book: ...
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Removing Inconveniences Before Guests Notice: A Playbook for Hospitality with Jesus Mendez
CULINARY MECHANIC
You don’t scale a taquería with vibes—you scale it with standards. In this episode, Jesus “Chuy” Mendez (Salud, Birmingham) shows how culture plus simple, repeatable systems drive operational clarity you can taste at the table. We get into writing real recipes (no “secret pinch”), rewarding the right behaviors, passing health inspections with confidence, and Chuy’s rule of hospitality: remove inconveniences before guests ever notice. This is kitchen leadership for independent restaurants that need consistent food, clean shops, and a crew that gives a damn. You’ll learn: How...
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Restaurant Systems That Win: Covers per Labor Hour, Culture, Clarity with Jeffrey Boland, Sr.
CULINARY MECHANIC
If your labor is “fine” but your profits aren’t, you’ve got a leadership and systems problem—not a math problem. In this episode, Mac's Hospitality’s Jeff Boland (9-unit beer-bikes-barbecue group in the Carolinas) gets real about building restaurant systems that actually run, cutting bloaty menus without losing soul, and measuring the right productivity signals (sales per labor hour, covers per labor hour) so your team wins without red-lining. We dig into kitchen leadership that models humility, chef culture that attracts talent, and the operational clarity independents need to...
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Tools That Work, Not Just Look Cool: A Pro’s Guide to Real Edges with Josh Donald of Bernal Cutlery
CULINARY MECHANIC
If your knives feel “sharp” but still fight the carrot, this episode will save you time and fingertips. We get into the craft behind truly effective edges with Josh Donald of Bernal Cutlery—what geometry really means, why knives get “wedgy” over time, and how to think about tools like an operator, not a collector. We also hit the real-world stuff: sharpening flows that hold up in busy services, when to thin versus when to replace, and how chef culture drifts into trends that don’t actually help you work faster. You’ll walk away with plainspoken guidance you can use...
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Relentless Growth: Building Excellence Moment by Moment with Chef Franck Desplechin
CULINARY MECHANIC
Build a kitchen where you’re the accelerator - not the crutch. In this episode, Chef Franck Desplechin lays out a straight path from talented-but-chaotic to calm, accountable, and scalable. We break down why sous chefs stall, how to teach leadership like a skill, and the mindset shift that turns “chef-as-hero” into “chef-as-vision.” We get specific on training the “why,” making yourself operationally irrelevant (on purpose), and building systems that raise standards without burning people out. You’ll leave with field-tested plays for restaurant systems, kitchen leadership, chef...
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The Weekly Manager Rhythm That Grows Real Kitchen Leaders
CULINARY MECHANIC
If your kitchen is held together by heroics, this episode is your reset. Chef Gerald Chin (Head of Culinary, MINA Group) breaks down how 30+ restaurants stay sharp: a non-negotiable expediting system, real SOPs everyone can find and use, and weekly manager reviews that grow leaders instead of babysitting them. We talk patience, holding the line on standards, and why fun and clarity can live in the same kitchen. If you’re chasing consistency, culture, and operational clarity without burning out your best people, this one’s for you. You’ll hear practical plays for restaurant...
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How to Teach More, Yell Less, and Still Run a Tight Kitchen
CULINARY MECHANIC
Show Notes Old-school training meets modern leadership. Chef Andrea Pancani spent eight years scaling teams across San Ambroeus Hospitality Group, and he’s blunt about what has to change: ego down, teaching up. We dig into why “meet them where they are” isn’t soft—it’s the key to operational clarity. You’ll hear how daily huddles actually work when they’re done right, why orders should never be placed at the end of service, and how to build a sous chef pipeline so you’re not stuck doing two jobs. If you’re an independent restaurant operator trying to run a calm kitchen...
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Ditching the "Superhero" Mentality in Restaurants
CULINARY MECHANIC
Burnout Isn’t a Badge—It’s a Warning Light Nio DiPietrantonio stepped into the kitchen at 16 because someone didn’t show up—and she’s been showing up ever since. In this episode, Nio and Simon get real about burnout, kitchen trauma, and how to build operations that don’t rely on heroics. They talk systems that protect your people, leadership that doesn’t need to shout, and why restaurants must stop normalizing chaos. From senior living to drive-throughs, this one’s packed with hard-won truth and usable insight. Topics include: restaurant systems, kitchen leadership, chef...
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Local Flavor, Real Impact: A Playbook for Making Hotel Restaurants Not Suck
CULINARY MECHANIC
Death to the Beige Lobby Bar Most hotel F&B programs feel like an afterthought—bland menus, zero community connection, and a dining room that might as well be in any city, anywhere. Kenneth Scharlatt is on a mission to change that. In this episode, Kenneth shares how Savage Orchid Hospitality is helping independent hotels treat food and beverage like a cultural engine—not just a box to check. From frictionless payments to hyperlocal partnerships, this is a masterclass in turning underutilized spaces into high-revenue guest magnets. We dig into: Why breakfast is still broken in most...
info_outlineIn this episode of CULINARY MECHANIC, Simon sits down with Noelle Labrie, founder of Tri Skill Consulting, to explore how frontline experiences in the industry—from bartending in Deep Ellum to building restaurant teams in Kuwait—shaped her passion for developing “fresh leaders.” Noel’s story starts with jello shots and ends with training hospitality professionals around the globe.
This conversation hits hard on the realities of poor leadership in restaurants and why most management problems aren’t personal—they’re systemic. Noelle and Simon talk people-first operations, the fallacy of promoting based on technical ability, and how to identify untapped leadership talent hiding in plain sight. From practical systems to emotional intelligence, they break down how small basics lead to massive improvements.
Whether you're running a hot dog stand or a multi-unit brand, this episode delivers a grounded blueprint for people-centered leadership and scalable restaurant culture.
Key Quotes
"People don’t leave companies. People leave people." — Noelle Labrie
"Start with what hurts, then trace it back to the systems—or the lack of them." — Noelle Labrie
"Restaurants are restaurants. Doesn’t matter if it's Kuwait or a hot dog stand in Vegas." — Noelle Labrie
"Leadership is getting paid less for what you do and more for what you know—until you're paid for what you impart." — Simon Zatyrka
Connect with Noel LaBrie
Website: https://www.tri-skillconsulting.com/
LinkedIn: @Noelle-labrie
Connect with Simon
Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/connect
Website: https://www.culinarymechanic.com