230 | The Ripple Effect of Chef Attitudes on Kitchen Culture

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Hey, chef, welcome back.

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Have you ever noticed how your mood instantly affects the

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atmosphere in your kitchen?

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Ever walked in, stressed and seen your team quickly follow suit?

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Do you question how your daily vibe might be shaping your team's

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performance and overall culture?

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Today we're diving into how your energy impacts your kitchen

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more deeply than you realize.

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I'll reveal how managing your own vibe can boost productivity, morale,

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and create a culture of positivity.

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We'll get to that in a whole lot more right after this message.

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Welcome to Chef Life Radio, the podcast dedicated to helping chefs and culinary

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leaders take control of their kitchens, build resilient teams, and create

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a thriving career in hospitality.

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I'm Chef Adam Lamp, your host, leadership coach, and industry veteran.

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If you're tired of high turnover.

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Burnout and the daily grind, you're not alone.

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This podcast is here to give you the real strategies, insights, and tools you

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need to lead with confidence, build a culture of excellence and craft a kitchen

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that works for you, not against you.

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Because the best kitchens don't just survive, they thrive.

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Hit that subscribe button and let's get started.

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The power of your energy.

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Believe it or not, your energy sets the emotional and operational tone

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of the kitchen directly influencing morale, efficiency and team cohesion.

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Whether positive or negative, a leader's attitude and demeanor spread quickly.

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If you ever enter the kitchen stressed, andm, patient, or frustrated, your

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team will absorb that tension.

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Conversely, walking in with confidence, focus, and a solution-oriented

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mindset encourages a productive and positive atmosphere.

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Team members subconsciously reflect their leader's energy.

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A composed, upbeat leader fosters a kitchen environment where staff feel

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more at ease, motivated and engaged.

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On the other hand, a constantly agitated leader can create an environment of

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anxiety, making mistakes more frequent and communication less effective.

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Listen, service can be unpredictable.

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Stress levels can spike unexpectedly, but a leader who maintains composure

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and sets the expectation for calm, collected problem solving helps the

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team stay focused under pressure rather than spiraling into chaos over time.

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Over time, the cumulative energy a leader brings shapes

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the overall work environment.

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Kitchens that operate under constant negativity, experience

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high turnover, lower creativity, and decrease trust among staff.

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Meanwhile, kitchens led with consistent positivity and support, see stronger

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collaboration, better retention, and overall higher performance.

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Are you consciously choosing your energy or are you just reacting to the stress?

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Have you ever been in a room, like maybe waiting for a meeting to start and you're

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looking around and you can see that everybody's kind of down and the overall

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energy of the room is just off somehow.

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Right?

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It's almost like a physical paw hanging in the room, a cloud over

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everybody's head, and yet a positive person can walk into that environment

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and within a few moments have people start sitting up paying attention.

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All of a sudden people are smiling.

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There's a great video I'm gonna link to in the, uh, in the show notes where this guy

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walks on a bus and he starts laughing, and pretty soon the entire bus is laughing.

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It's hysterical, man.

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But that's how one person's energy can shift the entire room.

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That's the power that your energy has.

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And while negative energy can be infectious, good.

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Positive energy can also be infectious.

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Sometimes just gonna have to work a little bit harder to bust through those walls.

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But eventually your positivity will start to affect everybody, even though

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they might not necessarily admit it.

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Listen, there's no horror story that I can tell you that will convince

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you any more than you already know of how intense things can get in a

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kitchen, and yet that is the precise moment when the intensity ratches up.

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Calm is most needed.

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Don't believe me.

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Tell me what your blood pressure does after listening to this.

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If you're anything like me, even if you're dead tired, when the

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machine starts hitting you, perk up.

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Listen, I happen to consider myself an expo master, and I spent plenty

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of nights on the line, and it seemed like when the tickets started coming

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in fast and furious, my energy would ramp up to match the speed at

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which the tickets were coming in.

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Yet, the quicker I called, the more mistakes were being made.

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So even though my energy's way high, no one else can keep up with me.

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And so that's the moment when I needed to take a pause, slow down,

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get grounded, check everybody, look 'em in the eyes, call out their name

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before calling out tickets and lead them through this particular rush.

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With calm, certain grounded energy because it's not just about me,

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it's about me leading the team.

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And the only way I can do that and be successful is by staying calm, trying

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to be the center of the hurricane, the eye of the storm when everything

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else is going around and my cooks are looking at me for some type of

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emotional cue, and I can be grounded, all of a sudden they get grounded too.

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Mistakes lesson, the stress lessons.

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They know that they're in good hands and that I am not gonna

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lead them off the cliff in a rush.

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I was recently on the Culinary Mechanic podcast with host Simon Chuka, and

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we were talking about this exact same thing, and I related a story when I

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used to work at this movie theater that had a full service restaurant, the very

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first time it actually happened in the United States in Boca Raton, Florida.

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Movie Code Premier.

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And the thing about that was, is that everybody had somewhere to go.

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People would sit down, they'd start pressing the server, Hey,

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listen, I gotta get to my movie.

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And that would cause a great deal of stress.

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And also this thing about time compression.

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So 7 7 15, 7 30.

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Because there's an eight o'clock show, everything starts going crazy

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and then it would drop down 8 25, 8 30 because now it's between shows.

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And then the room would open back up again and it got to the point

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where at the height of the rush when things are peaking, listen, I've

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got two expo, six food runners, and I've got 10 cooks on five stations.

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And I would sit there and I would wait for the machine to just spit out onto the

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floor because everybody needed a moment.

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Jeff Simon was so great because he related a similar story in which he concocted

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this particular strategy where he would get a busboy to go get glasses of water

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and come back and he would hand glasses of water to everybody and just wait.

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Everybody take a drink.

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Just be calm, take a breath.

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And the thing that amazed me is that he, he told me in

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that moment what he was doing.

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Actually, I. Peel back the covers as he was returning humanity back to his cooks.

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So they went from being a machine, being a cog like, shit,

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man, I can't keep doing this.

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I'm not a goddamn machine.

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To take a breath, have a glass of water, understand that you're human being

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and you can only go so far, so fast.

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And I thought that that was brilliant.

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Acknowledging the humanity.

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Viewing your associates as more than a pair of hands, as more than you

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know, just a body on a station, like acknowledging the fact that they're

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human beings and you can only go so far.

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You can only push them to a certain extent.

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And Simon made another point when he was talking about the fact that like you get

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up to this particular point of energy and you can only sustain it for about.

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40 minutes, an hour maybe, where it's peak production, peak execution.

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And if you don't take a break, if you don't offer somebody to return

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back to themselves as a human being, then everything goes sideways.

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Does that land with you?

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You remember the days when you were just a cog in the machine and everybody

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was on you just to keep producing?

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Yeah.

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Yeah.

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Why should we expect that from others when we couldn't even fucking stand that shit?

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Now we're at the portion of our show.

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When I say something that all of us know to be true, but very few of us are willing

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to say out loud, here are the consequences of your fucking negative vibes.

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I. Listen, negative leadership energy can create a toxic work environment,

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diminishing morale, performance, and overall kitchen culture.

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Yeah, we know that.

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And yet sometimes when we're in the midst of our shit, we can't pull ourselves

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out far enough to actually see ourselves the way that we're presenting ourselves.

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It's this idea of being present again, reduced morale and team engagement.

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A negative leader fosters an atmosphere of fear and uncertainty.

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When team members feel unsupported, undervalued, or micromanaged, they

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disengage from their work leading to lower overall enthusiasm and job satisfaction.

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And oh my God, haven't we all been there?

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Question is why do we continue to propagate that?

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What?

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Because, you know, we do, as we were told, as we are taught, as we

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are shame trained and conditioned.

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Higher mistakes in turnover, chronic stress and negative reinforcement create

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an environment where employees operate out of fear instead of confidence.

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Mistakes increase due to anxiety and high turnover becomes inevitable

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as chefs seek healthier, more positive work environments.

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There are only two things to consider.

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Is it the person running the system or is it the system?

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And too often we wanna shit on the person who's running the system instead of doing

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the deeper work, which is like, do we actually fucking know what we're doing?

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Are we setting that associate up for success?

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Does he have the tools, the knowledge, the time to understand

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what's actually required of him?

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Or do we just need a fall guy?

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Nine times outta 10.

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It's been my experience that we have the right person in the wrong job

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because we didn't think deep enough about which skillset would be best for

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which job and undertaking that work.

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That's a leader.

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What the fuck, man?

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I didn't know I was the problem, but apparently I was.

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And so it's incumbent upon me to try to figure out some way,

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some way of being different.

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In my day to day such that I can actually foster a thriving kitchen

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environment such that I can become the preferred employer on the block.

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I don't have to put an ad up because people are lined up outside, but they

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can only do that if the street knows that I treat people well, and if I'm feeding

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them my shit, that's not gonna happen.

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The hardest part of leadership is taking the shit and holding

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it such that it doesn't affect anybody underneath you emotionally.

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Like, listen, there's processes and procedures that need to be changed.

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Get that totally cool.

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But when it's about trying to take the crap outta somebody, then it's your

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job to take it to hold it, and then the question becomes, what do you do about it?

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Like how do you exercise that energy out of your body?

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Because if you don't, that will continue to reside in you and curdle

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such that now all of a sudden you are pissed off all the fucking time.

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I. I remember so clearly a pivotal moment in my career when I bounced into the

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GM's office and I was so fucking pissed.

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I was angry at my cooks.

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I was angry at my sous chefs.

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I was angry at the people who came in, and I blurted out this job would be

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so great if it wasn't for the people.

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And she, she laughed at me, said like, which ones?

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And I said, all of them.

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And she let me rant and rave for minutes until I dropped in the chair completely

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exhausted because I had nothing left.

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And she sat there for about five minutes and she looked at me and

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then finally said, Adam, don't you see the God in what you do?

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I'm like, fucking, what do you like?

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What do you mean?

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And she said, Adam.

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Look at our society.

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Look what's happening.

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You go to the gas station, you don't go inside, you pay at

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the ATM, you go to the bank.

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You go to the ATM.

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You don't go inside.

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She said, our society is become more and more fractured and less connected.

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Don't you understand that what you do is a great excuse for people to come together

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and be in relationship with one another?

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Maybe they haven't seen each other in years.

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Maybe it's only been months, but what you do provides them an

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opportunity to gather around a table and be connected to one another.

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And after I heard her say that, I settled back in my chair and I thought, wow.

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Uh, not only am I a lot less pissed, but I'm kind of fucking

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feeling sheepish right now.

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Like I thought it was all about me.

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But what she did is she shared a different perspective with me in that moment.

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I could see myself within what she was talking about, and I understood that being

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in service, like in this community, I.

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In this brotherhood and sisterhood of chefs, culinary professionals,

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our first foundational principle is to be in service to others.

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Whether you like it or not.

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If you don't like it, cool, get the fuck out.

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But if you are, just understand that what we do facilitates conversation,

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and that is probably the most important thing that any person can do Now

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in this society, it's not through the phone, it's not through text.

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We get people around a table.

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That's where fucking magic can happen.

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So overstating the obvious, one of the consequences of negative

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vibes is long-term cultural damage.

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A consistently negative environment leads to decreased trust

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between staff and leadership.

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Eroding the sense of camaraderie and shared purpose within the kitchen.

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Once negativity takes root, it becomes difficult to shift back a positive

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culture without intentional intervention.

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And oh my God, haven't we all fucking been there?

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The problem was, is there was never intentional intervention.

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It was always about a poster on the wall or something that came from upstairs.

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It was never a, it was never a co-creative process about.

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Who the fuck we are and who are we moving forward?

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How do we serve our customers?

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How do we serve our associates?

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Like can we engage one another in a fruitful conversation about what it

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looks like moving forward together?

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Listen, your vibe creates your tribe.

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A kitchen led with negativity breeds discontent, but a kitchen led with

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optimism, fosters growth and success.

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I, I don't know how other way to put it, man.

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I mean, it's that simple.

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And yet all of us have experienced this, but very few of us have been on the edge

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where we could actually influence it.

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And that's where we convince ourselves that we don't have any power.

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And what I wanna say to you is it doesn't matter about it.

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Fucking tag doesn't matter about your hat size, doesn't matter anything.

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You can influence the people around you.

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Immediately by your presence.

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Now, what are you gonna do about that?

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The choice comes down to whether or not you're gonna be a victim of your

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circumstance or whether you're gonna understand that at some level you made a

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choice and you accepted your circumstance.

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Cool.

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What that does is it empowers you to understand that you

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can make a different choice.

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If it's not the place that you wanna work at, you can choose another.

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If you're okay with that choice, cool, be there fully.

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If not, know that you can choose other, if you remain a victim of your circumstance,

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whether it's because of money or benefits or whatever, the golden lasso, the, the

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parachute, whatever, it's just a choice and you can choose again tomorrow.

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You can make a different choice.

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Listen, talking about you as a leader, I'm talking about you as a person.

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I understand that leadership energy is a choice and cultivating a

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positive work environment starts with intentional habits and behaviors.

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What I'm trying to suggest is that well, fuck it.

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I'm not suggesting, I'm just gonna tell you right out loud.

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If you're not into it, don't be there.

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Get out.

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Nobody's telling you that you have to do that.

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You don't have to be with that employer.

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You don't have to be with this particular, you know, career field.

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And that's cool.

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Nobody's gonna fucking judge you.

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Like I get it that you put a lot of effort, you put a lot of money,

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school and all that kind of stuff.

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One of the best things that I ever did was take a break.

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I actually walked away from this industry twice.

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In the time that I was gone, I learned skills.

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I accept myself intentionally on, not necessarily how I could be a better

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chef, but how I could be a better person, how I could be a better leader.

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And I guess this is where I wanna lead the conversation.

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Leadership is a choice and your energy is a part of that.

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Cultivating a positive work environment starts with

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intentional habits and behaviors.

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I. Listen,

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if you wanna develop emotional awareness, we should all recognize how our

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moods and reactions impact our team.

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The only way to do that is with regular check-ins that can prevent negativity

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from spreading from one person to another.

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We can also set the tone from the start.

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I can arrive at work with a clear positive mindset.

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I can set the foundation for the day's service.

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When I enter the kitchen with confidence and enthusiasm, I can

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establish the emotional standard.

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Listen, small gestures of appreciation, acknowledgement of hard work,

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and celebrating team successes reinforces morale and motivation.

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You and I know that it's the thing that kept us going.

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Finally lead with composure.

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Maintaining a calm and solution-focused demeanor, especially in high

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pressure moments, helps keep the team grounded and confident.

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Listen, leadership is a choice.

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If you choose that, then understand that there are certain requirements.

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So here are your action steps for this episode.

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One, identify your emotional triggers and develop strategies

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to manage them proactively.

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Number two, set a daily intention for the energy you

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want to bring into your kitchen.

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Write down your intention daily.

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It only takes a couple minutes to sit there in your journal and write

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down what intention are you bringing.

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I will be calm, I will be present.

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I will be X. The fact is, intention is everything.

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We can either be conscious or unconscious in the way that we

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go about our business action.

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Step number three, regularly create space for open communication.

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Those, uh, daily standup meetings, team check-ins, pre shifts.

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Simple one-on-one conversations.

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To maintain a positive kitchen atmosphere.

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It also gives you the opportunity to redirect any negative energy

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that someone else is bringing.

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Someone shows up on the line and you can just tell they're not on their game.

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That's the time to approach.

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Okay, got a couple minutes.

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Just wanna check in with you and then check in.

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What's happening, what's going on?

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You're not your same bubbly self.

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Anything I need to know about ever.

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Cool.

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Everything cool at home?

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Taking the time to understand where they're at emotionally is very often

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the only thing that people need in order to shift their energy.

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But you have to be the one to initiate.

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Great leadership isn't about skills.

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It's about consciously managing our energy.

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It's the hardest work we'll ever do, and it's the most rewarding.

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If today's conversation resonated, take a moment to reflect on the

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energy you bring to your kitchen.

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Leadership isn't just about directing a team, it's about inspiring them.

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Make a conscious choice today to lead with positivity and intention.

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Take a moment to ask yourself, how do you want your team to

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feel at the end of a shift?

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Do you want them to feel drained, frustrated, and on edge, or do

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you want them to leave feeling accomplished, valued, and

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motivated for the next service?

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It all starts with the energy you bring.

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Take a deep breath before stepping into the kitchen today.

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Set the tone, uplift your crew.

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And remember you control the vibe more than you realize.

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Until next time, stay tall and frosty, and don't forget to lead with your heart.

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That's a wrap for today's episode of Chef Life Radio.

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If this resonated with you, do me a favor, subscribe, share, and leave a review.

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Your feedback helps us reach more culinary leaders like you who are ready

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to take their kitchens to the next level.

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Want more connect with me on LinkedIn, Instagram, or join our Chef

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Life Radio community for exclusive insights and leadership tools.

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Remember, leadership isn't about perfection.

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It's about progress.

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So take what you've learned today and apply it in your kitchen,

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your team, and your life.

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Chef Life Radio is more than just a podcast, it's a movement.

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The focus is no longer just on career survival, but on transforming leadership,

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creating sustainability, and ensuring chefs can build kitchens that thrive.

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Remember, the secret ingredient to culinary success isn't just in

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the food, it's in the leadership.

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Keep learning, keep growing, and as always.

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Lead with the heart.

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See you next time.