Why do chefs bounce around so much?

In the restaurant industry, it’s normal to see chefs move from kitchen to kitchen. But is it lack of loyalty… or survival?

In this episode of 8ighty 6ix, we break down why so many professionals in kitchen culture switch restaurants — burnout, toxic environments, better pay, growth opportunities, or just chasing something better in their culinary career.

Sometimes it’s about leveling up.
Sometimes it’s about protecting your peace.

If you’ve ever updated your resume after a brutal service, this one’s for you.

🎧 Tap into the hospitality podcast that talks real chef life, restaurant life, and career growth.

📲 @__8ighty6ix
👨🏾‍🍳 @_chefvernjr

Front of House vs Back of House.
It’s a battle that’s been going on in restaurants forever.

In this episode of 8ighty 6ix, we break down the ongoing FOH vs BOH divide—where it started, why it still exists, and how miscommunication, pressure, and misunderstanding keep the cycle alive.

From tipped vs hourly pay to guest-facing stress vs kitchen chaos, this conversation looks at both sides of the line and how each role carries weight the other doesn’t always see. More importantly, we talk about what actually happens when FOH and BOH stop competing and start working together.

If you’ve ever felt unappreciated on either side of the house, this episode will hit home.

🎧 In This Episode:

• Why FOH and BOH clash

• The biggest misunderstandings on both sides

• Pay structure and pressure points

• What changes when the house operates as one team

📲 Follow on Instagram: @__8ighty6ix
👨🏾‍🍳 Follow Chef Vern Jr on IG & TikTok: @_chefvernjr

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🎙️ Available now on Spotify, Apple Podcasts, and YouTube

Every kitchen has a vibe—and you feel it the second you walk in.

In this episode of 8ighty 6ix, we break down kitchen dynamics: the unspoken rules, the personalities, the tension, and the chemistry that can either make a service smooth or turn it into chaos.

From leadership styles and communication to ego, pressure, and trust, this conversation dives into what’s really happening behind the line—and why the dynamic of a kitchen matters just as much as the food.

If you’ve ever walked into a kitchen and immediately thought, “Yeah… this ain’t it,” this episode will hit home.

Available now on Spotify & Apple Podcasts

Watch the full episode on YouTube

Tell me—what makes or breaks a kitchen for YOU?

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New Episode Out Now

In this episode of 8ighty 6ix, I’m talking about working in a steakhouse—from my experiences at Longhorn Steakhouse to Ruth’s Chris and everything in between.

Different logos. Different price points.

But sometimes it feels like this…

Steakhouses pointing at each other like the Spider-Man meme.

The truth is, steakhouses are all the same—but different.

Same pressure. Same standards. Same expectations.

Just executed at different levels.

If you’ve worked a grill, manned a broiler, or survived a busy steak night, this one’s for you.

Available now on Spotify, Apple Podcast & wherever you listen

Watch the full episode on YouTube

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RE-Uploaded

In this episode of 8ighty 6ix, we break down the real differences between hotels, restaurants, and country clubs and what each environment truly offers chefs and hospitality professionals.

This episode gives you an honest look at which path makes the most sense depending on where you are in your career.

If you’re trying to decide your next move—or wondering if there’s a better fit out there—this conversation is for you.

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This episode is for anyone who’s ever worked hospitality and said, “Yeah… people have no idea what this job is really like.”

I’m joined by Chantz Jackson, a Housekeeping Manager at a 600-room hotel, and we get into everything — from our college days and being part of NSMH, to the real challenges of working in hotels that nobody talks about.

We break down what it’s like managing a massive operation, leading teams, handling pressure, and dealing with the day-to-day realities that come with the hospitality industry. The highs, the stress, and the lessons that come with the grind.

And because this is 8ighty 6ix, we also jump into some classic foodie debates — soft vs hard shell tacos and the never-ending war of creamy vs crunchy peanut butter.

Real conversations. Real hospitality stories. Real opinions.

Tap in, laugh a little, and let us know where you stand in the comments.

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On this order of 8ighty 6ix, we sit down with the incredible Mariah Glass for a deep, honest, and inspiring conversation about life in the service industry. From navigating busy shifts to leading teams with purpose, Mariah shares her firsthand experiences and valuable insight on what truly makes a great manager.We also dive into her Haitian background, exploring how her culture shaped her work ethic, resilience, and perspective within hospitality. It’s raw, relatable, and full of gems for anyone working in the industry—or anyone who’s ever been curious about what it takes to thrive in it.👍 Like, comment, and subscribe if you love hospitality stories and want more episodes like this!🔔 Don’t forget to turn on notifications so you never miss an episode.Follow 8ighty6ix on IG:@__8ighty6ix to find all the best clips.

Audio Corrects itself at 9 minutes

Thinking about becoming a chef? In this episode of 8ighty 6ix, we sit down with a seasoned culinary pro Chef Vern Jr to break down what it really takes to thrive in the kitchen. From the long hours and high-pressure environments to the creativity, passion, and hustle required, this conversation pulls back the curtain on the chef life.Whether you’re just starting out, considering culinary school, or already working the line, this episode gives you an honest, unfiltered look into the world of professional cooking.👍 Like, comment, and subscribe if you love hospitality stories and want more episodes like this!🔔 Don’t forget to turn on notifications so you never miss an episode.Follow 8ighty6ix on IG:@__8ighty6ix to find all the best clips.