Breaking the Kitchen's Silent Struggles: Burnt Chef Project with Imrun Texeira

Chef Imrun Texeira takes us on a powerful journey through the intense world of professional kitchens, from his humble beginnings as a 14-year-old dishwasher to competing on Top Chef Canada and staging at the world-renowned Noma restaurant. With remarkable candor, he reveals how his multicultural heritage—blending Northern Indian, East African, British, and Canadian influences—shaped his unique culinary perspective and created a distinctive palate that sets his food apart.

The conversation takes a profound turn as Imrun shares his personal struggles during the pandemic, a period that stripped away his direction and livelihood but ultimately led him to discover the Burnt Chef Project. Now serving as an ambassador for this vital mental health initiative, he speaks passionately about breaking the stigma surrounding mental health in culinary spaces and creating sustainable work environments where chefs can thrive both professionally and personally.

Joined by Walk-In Talk Culinary Contributor, Chef Kevin Raspberry, who brings his own perspective on industry challenges, the discussion explores the delicate balance between maintaining the high standards and work ethic essential to culinary excellence while eliminating toxic behaviors that have historically plagued restaurant kitchens. Their authentic dialogue offers rare insight into how the next generation of culinary professionals can approach their careers with both passion and boundaries.

Whether you're a professional chef, home cook, or simply someone who appreciates food culture, this episode delivers valuable wisdom about resilience, cultural identity through food, and the critical importance of prioritizing mental wellbeing i

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Chapters

• 1:34 Welcome to Walk Talk Food Podcast
• 2:44 Chef Kevin's Culinary Creations
• 5:44 Imran's Multicultural Culinary Journey
• 11:26 From Northern India to Global Cuisine
• 17:06 Experience Staging at Noma
• 22:33 Top Chef and Competition Reflections
• 31:02 The Burnt Chef Project Mission
• 38:14 Mental Health Challenges in Culinary
• 43:06 Advice for Aspiring Chefs

Transcript

Speaker 1: 0:51

Hello Food Fam. This is the Walk Talk podcast where you will find the perfect blend of food fun and cooking knowledge. I'm your host, carl Fiodini. Welcome to the number one food podcast in the country. We're recording on site at Ibis Images Studios, where food photography comes alive and I get to eat it. And that is the truth. Today we've got a serious episode lined up for you.

Speaker 1: 1:13

We're sitting down with the talented Imran Texera, a chef who's made waves in the kitchen but who's also making a real impact as an ambassador for the Burnt Chef Project. His journey has taken him from the vibrant culinary scene in Copenhagen. His journey has taken him from the vibrant culinary scene in Copenhagen, staging at one of the top restaurants in the world, noma all the way to the semifinals of Top Chef Canada. His story is complete with ultra highs and deep lows. We'll dive into Imran's experiences on Top Chef, discuss how the pandemic turned the culinary world upside down and explore his mission to champion mental health awareness in the industry. It's a powerful conversation about resilience, passion and the challenges we need to see in the culinary landscape, and joining us today in studio is welcome. Back to Chef Kevin Raspberry. He's been busy cooking up some delectable dishes that we're excited to talk about. I've got him on film. John has captured some great shots during the photo shoot, so trust me and check out our Instagram to see the video and photos of Chef's dishes and that would be at walkandtalkshow.

Speaker 1: 2:22

It's a mouthful. I am a professional and if you can do this, do it. If not, then leave it to us. That's all I'm saying. Kevin, welcome back. I appreciate y'all for having me back. My man, you know, I'm happy today. I'm so happy today. You're happy. I'm happy. I'm saying I mean, you did three dishes. We only wanted two and you're like no, no, I'm extra, I do three. There's always room for more, right? So, as it turns out, your third was this like a brisket egg roll, the smoked brisket egg rolls. Yes, right Now. You know you might think, oh, brisket egg roll, no, no, no, no, this brisket egg roll put a smile. It was an ear-to-ear smile, smile and I actually kind of wanted to just grab the plate, go sit in the corner by myself and be left alone, and that's a true story. It's that good it is. But then again, the, the, the pork and the lamb equally as good. Just can't go wrong with no, just different. But can you go ahead and explain what you did today?

Speaker 2: 3:21

All right. So first I started out with the grilled lamb ribs with the fig and balsamic reduction, served with the wild mushroom risotto and roasted root vegetables. That one I was a little hesitant about because I don't eat lamb. But everyone in the world eats lamb except me. I'm the minority on that part.

Speaker 1: 3:42

Listen, I'm kind of judging you harshly. I'm judging you harshly. Number one the dish was great, thank you. The plate racked porcelain, freaking gorgeous. Wait to see the pictures. Where did that? Where'd you get that?

Speaker 2: 3:53

lamb from From Peninsula and my good friend Kurt.

Speaker 1: 3:56

Kurt, yeah, kurt's amazing Kurt's all right, he's okay, Don't tell him he's. He's an old guy, that's, his head is too big as it is. So Kurt was a chef in South Florida and at one time and he'll be the first one to tell you that he was a number I think he was the number one chef in Florida at one time, ranked in Florida. I should edit that out, but I'm not. I'm not Kurt. I know you're going to listen to this. Thank you, brother. So the pork.

Speaker 2: 4:26

The pork. So it is a stuffed pork tenderloin, stuffed it with Gruyere cheese, fontina cheese, caramelized onions, fresh herbs, newskies, bacon and apples. Rolled that up, seared it off and I finished it with the apple demi reduction and I served that with the celery root, yukon mashed potatoes and suelte with char.

Speaker 1: 4:49

Chef, I appreciate you coming in cooking today. We have some awesome footage. Can't wait to get that edited and out. Let's usher Chef Imran onto the show how you doing Chef.

Speaker 3: 5:01

I'm not too bad guys. How are you?

Speaker 1: 5:03

guys doing Fantastic. We met at the NAFM show in atlanta a couple of weeks ago and you guys were terrific over at burn chef project. You know you saw that we were uh, we're all working hard and and your team brought over I don't know it must have been like six cases of of water for us appreciate you very much yeah, of course gotta stay hydrated, especially in shows like that well, it's nothing but talking.

Speaker 1: 5:31

It's speaking and more talking and more speaking, and then, whatever the you know four miles of trade show that you had to walk as well it's, it's a lot yeah, it definitely takes its toll, and I don't know about you guys.

Speaker 3: 5:42

I'm one of those chefs who doesn't always remember to drink water, so it's always nice to get those reminders.

Speaker 1: 5:48

Heard that Chef. Can you share how your culinary journey started and what motivated you to pursue?

Speaker 3: 5:55

cooking. It's a passion for me that started at a pretty young age. I was always cooking at home with my family and loved ones since the earliest memories that I can remember. But I guess in the professional realm my culinary journey started when I was just 14, working as a dishwasher in a small local chain restaurant here in Ontario. It was there that I first got a taste of what the kitchen hustle really was and I was hooked instantly. And then over the next 15 years as I worked my way up, starting of course in the trenches of years, as I worked my way up, starting of course in the trenches of the kitchen and learning from the ground up. Of course, as we all know, it takes a lot of hard work, but my love for food was always there, driving me forward.

Speaker 3: 6:37

And growing up in a multicultural kind of household and being now living in Toronto, canada, one of the most multicultural cities and or countries in the world, I was always lucky to experience a wide range of flavors from a pretty young age. But cooking has always been more than maybe just making a meal. For me, it's always been creating that kind of experience, the power of bringing people together around a table, sharing a meal and connecting over good food is always something that always inspired me. So as I've grown in my career, I've always realized that real magic happens when people are enjoying themselves, laughing, bonding over a dish that, I think, actually tells a story. So that's always woven in with my love for travel.

Speaker 3: 7:21

Travel has always been a huge influence for me on my journey. I've been very lucky to work and travel to almost every single part of this world, and there's still a few places that I haven't hit yet, but that is definitely where my kind of two passions align, if you will. So every place I visit always introduces me to new flavors, of course, new ingredients and new ways of cooking, and it's more than just tasting the food. It's about understanding the culture behind it and bringing those influences back to my own kitchen. Travel has always helped me shape my approach to cooking, and it's reinforced the idea that food is this incredible universal language that basically connects people, no matter where you're from.

Speaker 1: 8:03

Where are your parents from?

Speaker 3: 8:04

So my dad was born and raised in Northern India, so in the Punjab. My mom was born in East Africa and raised in the UK. So my parents ended up meeting and getting together in London in the UK and then they came over to Canada in the early 90s.

Speaker 1: 8:22

I bet your palate is awesome. I bet you have a really unique palate.

Speaker 3: 8:28

It's pretty nuts, especially when you think of the flavor profiles of just northern India but India in general, how those flavors have migrated to different parts of Africa based on the kind of Indian diaspora and then my Portuguese roots, the British upbringing and then me growing up in Canada, all these things coming into this beautiful kind of a stockpot, if you will, of flavors coming together.

Speaker 1: 8:52

Could you briefly explain the difference between the Northern cuisine and Southern cuisine on the continent?

Speaker 3: 8:58

So the main difference is that the food, to be honest, changes maybe every 50 to 100 kilometers across that country. Where you think the North of India, it's a bit cooler during the winter months, you're having a lot more bread, a lot more kind of rich curries or gravies, if you will. So a lot of robust, heavy food, especially when you think of the kind of farming community that are up there. Compared down to the south, especially where a lot of my ancestors come from the coastal region of Goa, you're finding a lot more influences from the Portuguese settlers that came down there, a lot more fresh seafood, lighter flavors, but a lot more maybe heat and spice coming from the chilies, some vinegar notes and maybe less bread and more rice coming in. So it's a very diverse country in general when it comes down to the food, the dialect, you name it. So, traveling through that country basically every couple hours you go, no matter which direction you're going into, it's a different cuisine almost every stop along the way.

Speaker 1: 9:54

Is there a specific dish that kind of transcends the entire continent?

Speaker 3: 9:59

Oof. That's definitely a hard question because you've seen different variations of dishes or plays on. I guess the Indian kind of flavor profiles travel around the world. There's the idea of butter chicken or chicken masala and whatnot.

Speaker 3: 10:13

But I think it's maybe I'm a little biased because my roots come from this part of the country, but seeing how the Golan flavors have really come into play in different parts of the South, especially Goa, and seeing how that kind of inspiration has come into the alcohol production, the use of vinegar in the cooking and whatnot, which we might see as maybe common practices out here in the West, but in that part of the world, or at least in India, you're not seeing those kind of influences in different parts of the country. It's more predominantly from my experiences in that style of cooking. So I would love to see those kind of techniques that have been in part of that world for hundreds, if not thousands, of years, but it's just to that kind of certain region. So styles that we've grown up with or techniques that we've grown up with knowing, but really hone into the how special that type of cuisine is in that exact area.

Speaker 1: 11:03

Staging at Noma, my goodness, I mean that's top ranked restaurant in the world.

Speaker 3: 11:23

How did that shape? It really pushed everyone there to adapt in ways I hadn't really anticipated. The challenges we faced were definitely humbling and it reminded me of the resilience required in this industry. It wasn't just about, of course, going over there to refine technical skills. It really deepened my understanding of different ingredients, seasonality, sustainability and just maybe a different kind of perspective based on the landscape that we had to work with.

Speaker 3: 11:49

But for me, one of the most unexpected experiences was when I had the opportunity to make staff meal, so all the interns there had to pair up with another one and we would make staff meal for one week straight. I ended up preparing Indian food with this young chef from New Delhi and it was a natural connection to my own background. I hadn't fully explored that part of myself in professional cooking at that point, but the team really enjoyed the flavors and the dishes that we're putting out and it gave me a deeper appreciation for how those flavors have shaped my culinary journey and, to be honest, based on my time in Copenhagen, there weren't many good Indian restaurants, if any, to begin with, so us offering up those flavors definitely hit home with a lot of people and again gave me a great appreciation for where I came from. So it helped me really realize the importance of embracing your own roots, even when you're working in a global environment like a kitchen.

Speaker 3: 12:48

The thing about being there during the pandemic was the chance to work alongside the top chefs from around the world. It was a challenging time for us all, but seeing how they approached the situation with resilience and creativity was definitely inspiring. It reminded me how much chefs can contribute beyond the kitchen, whether it's obviously through the food we're making or the social impact we can have. It gave me a fresh perspective on the role chefs can contribute beyond the kitchen, whether it's obviously through the food you're making or the social impact we can have. It gave me a fresh perspective on the role chefs can play both in the culinary world but in society at large.

Speaker 1: 13:17

Chef, a lot of our listeners are foodies. They love everything about the industry, the recipes, the banter that happens with inside of a restaurant, but they may not know some of the terminology. Briefly explain what a stage is.

Speaker 3: 13:36

Yeah. So stage, I guess, is more pigeonholed into the culinary world, based on the terminology, but it is basically an internship, so an unpaid work term where you're going in to earn, ideally from the best of the best to gain work experience. So normally I would assume most restaurants would take in that kind of internship if the opportunity arose. But normally the best restaurants are bringing in this kind of, I guess, free labor. So that's how you're going to look at it. But the opportunity for chefs, young in their career or maybe looking just to develop themselves as they go throughout off the back of the individual. So I had to save up a lot of money to have that experience. I definitely don't come from a background where I can just be traveling and staging around the world on the regular, so it was definitely a once in a lifetime experience for me and for a lot of the people that go after those kind of opportunities.

Speaker 1: 14:44

The fact that you were allowed to cook family meals is a big deal and I don't know if everyone listening would understand the weight of that yeah, a lot of people don't understand, right?

Speaker 3: 14:55

because, like, we're working day-to-day in the restaurant, if you will, for the amazing guests that are coming into the restaurant and, yes, that is daunting your court we're cooking about a 20-25 course blind tasting menu on the regs, but here we're cooking staff meal for the chefs that are putting out that operation. So you're cooking for, again, some of the best chefs in the world cooking for Rene and the team, and that's the back of house, the front of house and some of the other kind of moving admin teams. So, give or take, 80 to 100 people and that's two meals a day that we're cooking a staff meal for. So it's a it's a hard gig in its own and making sure that one that they're well fed, they're well nourished, but you want to make sure that your flavors definitely hit how did the experience of top chef canada and noma?

Speaker 1: 15:43

What's the parallel there? They're very different experiences and, in their own right, both amazing it can induce.

Speaker 3: 16:10

but they're completely different worlds where, at least, you're working within a team. When you're at Noma, you're in this beautiful environment I think one of the most beautiful restaurants in the world as well. So you're working in this amazing team, in this amazing family, if you want to call it that. But in Top Chef you're by yourself. You're in a hotel room by yourself. I didn't have my phone, my laptop, I wasn't able to connect with the outside world per se. So it was a lot of internalization, a lot of the stuff I had to go through by myself.

Speaker 3: 16:35

You didn't have the same kind of support mechanisms, right? You don't have your family, your friends, your loved ones with you to really lean on in those times and being in those rooms of high, immense pressure where you're maybe on set for, say, 15, 16, 18 hours a day, you're maybe only cooking for an hour or two, but it feels like you just worked a 20-hour service. It's the, the hours or the pressure really drains you. So it is very, I guess you you look at it from like a back end if you feel the same way after you're doing a long service, but like the bottom line is you're only cooking for an hour or two, but it just drains you because of the pressure and everything Seeing the studio lights, seeing all the different moving parts and the moving bodies behind the scene. It's not just the competitors you see on screen. There's probably another 50 to 100 people watching and hearing every single move. So, yeah, it's a lot of pressure.

Speaker 2: 17:28

Chef, I have a question what keeps you motivated to keep going? And the only reason I asked that question? Cause I feel like every chef throughout their career has those moments where they just want to quit and give up and they're just done with the industry. So what keeps you going?

Speaker 3: 17:43

I think it's a it's a passion thing. A big part of it comes from, I guess, resiliency and maybe my past or my childhood, growing up in playing competitive sports. Right, it's just that tenacity of competition If it's in competition with yourself or you working as a team against other businesses. At the end of the day it's that kind of resiliency I think is beautiful because, no matter what if we've seen it through COVID with business, if we've seen it through high level sports, no matter what, it's about actually being able to bounce back from things that normally knock you down right.

Speaker 3: 18:16

So, seeing what COVID did to me, what it did to the industry, different other trials and tribulations I've had throughout my career, especially losing top chefs. I was on Chopped years before as well and I lost that episode as well. So it's just taking those things as learning opportunities and knowing that when I do win because I think it's inevitable, everybody does win as long as you're willing to put in that time. I just know by the time I do win, it's going to be big if I can lose chopped and come back. If I can lose top chef and come back, I know the opportunity when the stars and the universe aligns, that W I take will be 10 times bigger. It's just about staying true to that kind of mission.

Speaker 2: 19:35

I know you mentioned you lost these competitions. Do you look at them as losses or are you just gaining more knowledge, more insight? So for the next opportunity, it's like you already know what to expect or what they're looking for.

Speaker 3: 19:47

Yeah, that's it. So sometimes it is maybe what they're looking for or it's things about myself. For me, it's always a learning experience. Everyone's saying, oh, you took that L and I got a lot of that kind of feedback based on these competitions and whatnot. And when I think of L, all I think is about learning experiences learning how these competitions are run, learning how who TV works or, more so, worrying about who I am, what I want and how I want to represent myself. Right Cause, yeah, maybe I could have done stuff differently. That would have maybe been more in line for what the judges were looking for and I could have maybe done a bit better, but at the end of the day, I represented myself well and that's how I wanted to put myself out there for the most part, and that's who and what I'm going to live with at the end of the day.

Speaker 1: 20:31

Man. I love that. There's a lot of connections between the stresses of the stage, the stresses of being on a network TV show, and also what we all had to deal with in COVID. We're about five years post-pandemic and we're still talking about how it affected the industry and kind of where we are today. Chef, did the pandemic guide you towards this relationship with the Burnt Chef Project?

Speaker 3: 20:57

Yeah, absolutely massively. The pandemic had a profound impact on my life, both professionally and personally. On a personal level, it was a time of obviously deep reflection and adjustment. I lost my direction, both professionally and personally. On a personal level, it was time of obviously deep reflection and adjustment. I lost my direction and, more importantly, my main source of income, as many of us have right which led me to some pretty dark places. The restaurant closures and the uncertainty around the culinary industry made me question a lot about my future as a chef. I had to pivot my life and really rethink everything I thought I knew about my career. The pandemic revealed just how fragile our livelihoods are, especially in our industry. So many chefs and hospitality workers were left in limbo, without a career path forward. It was a difficult time and there were definitely moments when I felt lost, unsure how to really rebuild. But in those dark moments I also found clarity. I realized the power of innovation and community, and it really helped remind me how essential it is to stay connected not just to our customers, but to our peers and our teams as well. The experience ultimately taught me resilience and adaptability and the importance of leaning on the support of others when those things feel very uncertain, and that brought me towards the Burn Chef project.

Speaker 3: 22:12

I found myself struggling with the mental toll of the pandemic, the loss of sense of direction and whatnot. But it was during this time I stumbled upon the Burn Chef podcast, where Chris, the founder, was interviewing some of the top chefs in the UK. They were sharing how they were taking care of their teams, putting mental health and well-being at the forefront of their businesses, and how they were navigating the difficulties of working in such high-pressure environments. Listening to those conversations felt like almost like a light in the darkness for me. It was the first time I heard people speak so openly about the struggles I was facing and I realized that I wasn't alone.

Speaker 3: 22:54

That was a turning point for me and I knew I wanted to get involved with the project because I saw the importance of bringing mental health to the forefront of the conversation, especially in an industry that often prioritizes everything else over the well-being of its people. Being an ambassador means more than just supporting a cause. It means actively advocating for the chefs and hospitality workers who need help but may not know where to turn. It's about raising awareness and providing the resources and the support that we all deserve, and I find that mental health is just as important as any other technical skill we develop in the kitchen, and I'm very proud to be part of a movement that's working to change that narrative.

Speaker 1: 23:37

Chef you've been in the industry for about 20 years A program like Burn Chef Project. Is this something that you'd be able to bring to your team, your staff and and help spread that word?

Speaker 2: 23:47

Absolutely. I mean, cause I feel like, especially like with mental health and everything like that, we don't discuss it enough. And I feel like, especially like being in this industry, we go through every emotion, every emotion, just to provide for everyone. Like we get satisfaction out of offering a service to everyone, making sure they're happy and everything, cause, like he alluded to earlier, food brings everyone together good times, bad times, all that but it's like it takes a toll on us mentally to where, like, we're just broken. That's why I kind of mentioned earlier about wanting to give up and stuff like that, because we all go through it.

Speaker 1: 24:25

So if you're in the kitchen and you're a chef or you're an aspiring chef, you're a creative, you want to please people, you want to make something and build it, create it, somebody enjoy it, and that's where the joy comes from. Obviously, you need to make a living right, so there's that side of it. But the reality is you're doing it because you want somebody to enjoy your creation. Well, you know, john's a photographer. Same situation, we're all in this the same canoe, if you will. And it's a struggle because not everybody embraces what you do when you drizzle the long hours the volatile workspace your bosses, the restaurant owners, the ones that aren't on the up and up.

Speaker 1: 25:13

It's an incredibly stressful way of life Rewarding sure Stressful, undoubtedly. I'm looking at this Burned Chef project, who I only recently came across during the fires in California. We're really blessed to have Chef on the call with us and we got to meet, you know, chris, the owner of this project, and a bunch of the others who are, you know, on the team, and they're all awesome. I met about four of them while we were at the NAFM show and every single one of them had this really positive, energized spirit and each one of them has a story and it's an interesting story. So I just wanted to make it clear. Chef Imran, if you wanted to do a 30,000-foot explanation of who Burn Chef Project is, I would urge you to do so now, please.

Speaker 3: 26:16

Yeah. So for those who might not know what the Burn Chef mission is, if you will, it's a mission to basically break the stigma of mental health within the culinary world. If that's front of house, back of house, you name it. We're all that classic thing of one team, one dream, right, we're all in it together and it's really about focusing on some of the biggest challenges within the culinary industry today, which is the stigma around mental health. Health, as you mentioned, carl us as professionals. We're often expected to push through this kind of fatigue, stress and pressure without addressing the emotional and psychological toll it takes, and we're often treated like rock stars and we've seen that in food media right Expected to perform on command. But the truth is and this is what we believe is that chefs are more like athletes and just like athletes, we need to train, recover and prioritize our physical and mental health and well-being if we want to sustain a long, healthy career. So, with the demands that this industry offers up, we want to make sure that we're offering support, if that is based awareness.

Speaker 3: 27:22

Through the podcast, we've been in over 150 schools worldwide talking to up-and-coming culinary students as well. We've worked with some of the biggest organizations as well bringing this kind of support to the people. If it's around the clock, 24-7, therapists needed as a crisis hotline, you name it. We're trying to bring this free to the people. So, for those who are in crises or need some kind of support, we are there to take care of it. We're trying to bring this free to the people. So, for those who are in crises or need some kind of support, we're there to take care of it, and we want to make sure that this industry as a whole is a place for a lot more people to come into and people can actually be building a sustainable life around in the future.

Speaker 1: 28:01

What do you believe the number one support mechanism is for industry people?

Speaker 3: 28:38

Having that kind of peer support, just having the open conversations, because I think, yes, it's amazing that we have the crisis hotline.

Speaker 3: 28:47

We work with therapists and different kind of like organizations around the world, but that, for me, is the closer to the end that is our last resort. Is that I want people thinking that they have to hit a crisis hotline? It is nice that we have it there, but I want to make sure that we are addressing different things before it's even a problem of that stature, if you will. So I want people to be able to feel freely talk to their colleagues, to their loved ones, to their higher ups, to the organization as a whole, about, maybe, some of the problems that they're having. So, unfortunately, or just so, we're not losing any more lives. I've had friends, I've had colleagues. We've seen top Michelin star chefs around the world lose their battle with their own mental health and that has cost their lives, and I'm not willing to ever see that happen again, and I'm doing everything in my power to make sure that we're creating environments for these things to be discussed so we don't lose any more of the beautiful talent that we have already Chefs.

Speaker 1: 29:48

I'm going to ask both of you this same question what are some of the biggest challenges you see in the culinary industry today, especially regarding our well-being and mental health?

Speaker 2: 29:58

That's like a two-part question. Well, two-part answer. I'm sorry. The first thing that I see is everyone wants it, but they don't want to put the work in for it. So you have someone that approaches you that wants to put the work in for it, but once you give them that work, they realize it will drain you. It will drain you especially depending on who you have teaching you and stuff like that. Some chefs are not as nice as other chefs, so they may be aggressive in their way and teaching and stuff like that.

Speaker 2: 30:33

Just to see if you want to do this because I tell literally everyone this, this industry is not built for everyone. So I hate to say this, but it's like only the strong survive and being with being in this industry, it will test every emotion that you have. So, being that, it's testing every emotion. I've seen cooks like there's this stigma, no crying in the walk-in. I've seen plenty of cooks crying to walk in and stuff like that. I get it Like you have to go through that just to see if you want to do this and being. If this is for you, then you'll push through.

Speaker 2: 31:14

But at the same time, as men, we don't talk about our mental health Like it's a common, like they say, we don't go to the doctor and get our regular checkups and everything like that, but it's something that's that's prevalent and it's it needs to be addressed. So I feel like those are kind of the issues that we do face with that. But at the same time, I feel like if you have a good support team around you that wants to uplift and build you up, then it shouldn't be an issue to want to talk about that and everything like that. And it took me a while to get to that point to where I can openly discuss what issues and challenges I have. Prior to that, I would just shut down. I'm going to be 100% honest. I would just shut down, not say nothing, because, like you said, we're built like athletes, like we're supposed to perform. No one cares what we got going on outside of work or anything like that. Like, if we're here, we're here to provide a service.

Speaker 1: 32:07

You know, let me let me jump in here for one second before Imran gives his answer. Answer I'm torn on this part of it because you know, I've been in positions for the last I don't know 10, 15 years of hiring and firing and being in charge of teams. The people who do right by me, I will sit and listen and aid in any way that I can when they earn that from me. And I don't mean to sound high and mighty, that is not what I'm aiming for. We don't have time for people who don't put the effort in. If you're not serious about whatever role you have in the organization, I don't want to hear about the challenges that you have. I frankly don't care.

Speaker 1: 33:01

Now there's the humanity side of me that says I mean, of course I care. I don't think that we should be subject to you know poor management or you know ownership that are overly greedy and you know a lot of the things that we actually encounter. Or you know, dare I say, the. You know, the restaurant industry has always had this element of sexual tension, if you will, element of sexual tension, if you will, between you know hostesses and servers and back of the house, and it's there you're, you're putting a bunch of kids together to run a restaurant and that's you know. But I don't know if it's different back then. As it is today, I feel like everybody needs to pull their pants up a little bit. With that said, I feel like also, we need to kind of like help those who really want to learn, grow and who actually need the help. Does that make sense? Am I crazy?

Speaker 2: 34:09

It makes sense. In my opinion, it makes sense Cause it's like someone would say they want it, but it's like it's kind of bad to say this, like you can look at someone and be like they're not built for this. So then you test them and you challenge them, like you give them a little, see what they do, throw a little bit more at them and see if okay, if they're still receptive to it, then okay, they slowly start to gain your trust. But it's like other people, they want what you have but they don't want to do what you did to get it. It's like, okay, yeah, you see where I'm at right now, present day. You don't see the 12, 13, 14, 15 hour shifts, me missing every holiday with my family to get to this point and just see where you're at right now. And they don't know what it takes to get to that moment. But it's like it takes a lot of grind, a lot of effort.

Speaker 1: 34:59

Should you take a six pan to the face. No, you shouldn't, but I mean. But when you do, don't tell me that's not going to make you, that's going to bring you to another level, even though it's wrong and it's, you know, it's, it's. It's really ignorant on the person who's acting that way, Clearly, Imran. Am I crazy?

Speaker 3: 35:21

There's a line, carl, right, like it's important to foster and I think, like back to your original question, I think one of the biggest things that we're missing right now is true leadership or mentorship right. It's important to remember that this industry is tough. Like Kevin said, it's hard work and that's part of the job. We shouldn't be used or abused in that process and that's the line right. We have to understand that it is hard work, there is dedication, there is long hours and, from my perspective, especially being in the mental health space, if you will, it's ensuring that we're not using mental health as an excuse to avoid putting in the effort required in this demanding industry.

Speaker 3: 36:03

I want to make sure that people are not getting taken advantage of in a negative way, of course, when it comes down to racism, sexual harassment and the wide array of problems. We're trying to eradicate those and create healthy places for us to talk about making these work environments better, but I'm not trying to ever use this as a way to get out of hard work, and that is what this industry is made out of, and that's the thing. Mentorship is key and easing that kind of pressure and providing emotional support while strong network that actually encourages this kind of open communication. You need to create a work culture that prioritizes work-life balance. With that kind of flexible scheduling and time off, it just helps prevent that burnout, and I feel it's time to prioritize the health of people who actually want to work in this industry, work hard and make this industry thrive.

Speaker 1: 36:54

Well said, what are your hopes for the future of the Burnt Chef Project and how do you envision its growth and impact in the culinary world?

Speaker 3: 37:02

Well, first off, it was very exciting to be at NAFM and to be in Atlanta with the American ambassadors and obviously with Chris, the founder, and it's just great to see how much has grown within five, six years. And for the future of the project, my hope is that it continues to break down these barriers in the culinary world, offering real support for chefs at all levels. Mental health should be part of the conversation in kitchens everywhere, but as the project grows, I envision it offering more training, more resources and real solutions for those that are struggling.

Speaker 2: 37:36

All right. So one thing I want to say, and it's a piece of advice literally my daughter just gave me two weeks ago, and I will give this advice to any person trying to come up in the culinary industry Do not lose yourself trying to grow yourself, because literally sometimes we'll get in a certain mood, to where we're trying to do something that's not us. Stay true to yourself and everything will come out.

Speaker 1: 38:03

Chef Imran same question what advice would you offer aspiring chefs about navigating the industry while prioritizing their mental health?

Speaker 3: 38:14

Something I love to speak on because it is a very passionate subject for me, for aspiring chefs. I would probably tell them that passion is key. I'm sure you both can attest to it. Passion is key, but so is your well-being. The long hours, the intense pressure that we've talked about can take a serious toll without that kind of balance.

Speaker 3: 38:34

To stay physically strong by incorporating fitness to prevent that kind of injury and boost your energy, prioritizing your mental health without coping with the right coping strategies like meditation, mentorship, professional support all different notions that we've touched on right. But emotionally you've got to build strong relationships and remember that life outside the kitchen matters just as much. If it's your wife, it's your kids, your husband, it's really about making time for both. Taking care of yourself is just as important. It's essential for a lasting, fulfilling career. And finally, I want people to really empower themselves and learn to set boundaries. It's easy to give everything in the kitchen, but rest and self-care are key to long-term success. Prioritize your health so you can actually continue doing what you love for years to come, because I truly believe we cannot expect the hospitality industry to thrive if the chef and the people within don't thrive themselves.

Speaker 1: 39:36

All right, guys. I just want to thank you both for being on the show today. John, you did amazing, as usual. Imran, how do we find you and how do we follow the Burned Chef Project?

Speaker 3: 39:46

Yeah, absolute honor to be here today with you guys. You guys can find me on socials just through my name, imrantexera, and I push all of you guys to follow the Burned Chef Project at the Burned Chef Project on Instagram and most social channels the Burned Chef Project at theburnedchefproject, on Instagram and most social channels.

Speaker 2: 40:08

You can find me at Mama Jean Seasonings on Instagram, on Facebook, and you can find me on LinkedIn at Kevin Rasberry. Where are you working, kevin? At the Grove of Chilago. So I want to give a huge shout out to the Grove of Chilago Starling Living for allowing me to come out here and be with Carl and John.

Speaker 1: 40:21

Awesome, I you know. Listen. Coming up next for the burn chef project is Colleen, hopefully Chris and definitely Jamie man. You guys are awesome. I want to thank you all again, and John, I want my pictures like ASAP. Okay, and we are out.