Pass It On: Chef Raymon Johnson - 15lbs mash potato in 3 days?! скачать в хорошем качестве

Pass It On: Chef Raymon Johnson - 15lbs mash potato in 3 days?!

In this episode, Chef Raymond Johnson, Executive Chef at the Radisson Hotel La Crosse in Wisconsin, shares his remarkable 30-year journey in the kitchen, from humble beginnings as a dishwasher to becoming a thoughtful, detail-driven leader shaping a new generation of cooks. Chef Raymond opens up about the moments that defined his career, including the shift from line cook to leader, how seeing the real numbers changed the way he viewed waste, and why understanding people is his strongest tool in the kitchen. You’ll hear how his obsession with details, careful planning, and a commitment to understanding others helped his team cut food waste by 46% in just five months using Winnow. -- 00:00 – Welcome to Pass It On 00:11 – Meet Chef Raymond Johnson, Executive Chef at Radisson Hotel La Crosse 00:41 – From Dishwasher to Chef: A 30-Year Culinary Journey 01:46 – The Early Restaurants That Shaped Him 03:06 – Final Meal Question: Comfort Food Rules 🍲 04:12 – The Moment He Realised Food Waste Really Matters 05:30 – Seeing the Numbers: How Leadership Changed His Perspective 06:06 – Tracking Waste Before Winnow & His Numbers-Driven Style 07:44 – The Mashed Potato “Aha!” Moment 09:22 – Tightening Production & Reducing Prep Waste 10:16 – How the Team Makes Their Signature Mashed Potatoes 11:28 – Communication, Accuracy & Smarter Forecasting 12:24 – His Ingredients for Success: Planning, Understanding & Details 13:58 – How Winnow Supports His Approach 14:25 – Best Advice Ever Received: Seeing Through Others’ Eyes 16:07 – From Hotheaded Youth to Calm Leader: A Personal Transformation 17:38 – Why Yelling Doesn’t Work & How Real Leadership Looks 18:41 – Balancing Work and Family Life 21:04 – Leaving Stress at the Door & Being Present at Home 22:25 – What Drives Him: Family, Dedication & OCD-Level Precision 23:37 – Mental Health Awareness in the Industry 24:21 – Proudest Food Waste Achievements So Far 25:06 – Reducing 46% Waste in Five Months 25:50 – What He’s Targeting Next: Sauces & Banquet Challenges 27:03 – Sauces That Are Hard to Dial In (Grain Mustard Cream, Thyme Jus & More) 27:28 – His Top Tip for Chefs Reducing Waste 28:35 – The Power of Education & Getting Teams Bought In 29:49 – What Motivates People: Money vs Environment 30:55 – Books, Shows & Inspiration for Chefs 32:35 – Why His Family Loves MasterChef 33:02 – Final Reflections & Wrapping Up