The Burnt Chef Project®

We will just let this one sink in for a moment. 20 percent of the nine daily suicides in Australia are attributed to the hospitality industry. Become a part of the change - for our teams, for our leaders, and for our next generation. Head to website to find out how The Burnt Chef Project can support you! ⬇️ 🧠 https://lnkd.in/dgg59Fsq Source: National Institutes of Health #hospitality #mentalhealth #burnout

In this episode of The Burnt Chef Journal, we sit down with Nio DiPietrantonio MIHI to explore the intense realities of life as a chef - from the high-pressure world of hospitality to the deeply emotional experience of cooking in senior living communities. Nio shares how stress and caffeine overload in restaurant kitchens led to a minor stroke, prompting a shift in career. Now, as a chef in senior living, she navigates a different kind of pressure: the emotional weight of preparing meals for those in the final chapters of their lives. We discuss the challenges, the purpose, and the profound impact food has on quality of life. Nio is also the Founder of Serving Up Support: Maine, a support group to help her fellow industry workers gain access to valuable resources to assist with their mental health and to help fight the stigma associated with the hospitality industry. She is also an Ambassador for The Burnt Chef Project, a non-profit group advocating for better mental health and better conditions for all hospitality workers worldwide. If you’ve ever worked in hospitality or have been touched by the power of food in caregiving, this is an episode you won’t want to miss. Listen now and join the conversation! 🎧 𝗔𝘃𝗮𝗶𝗹𝗮𝗯𝗹𝗲 𝗼𝗻: 𝗦𝗽𝗼𝘁𝗶𝗳𝘆: https://lnkd.in/eW2gYKyx 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀: https://lnkd.in/e8k3QYnA 𝗬𝗼𝘂𝗧𝘂𝗯𝗲: https://lnkd.in/ekziuU6u 𝗣𝗼𝗱𝗯𝗲𝗮𝗻: https://lnkd.in/eJAim9-R The Burnt Chef Journal is proudly sponsored by Planday

Happy International Day of Happiness! ✨ Hospitality workers bring joy to life’s biggest moments - both the celebrations and the tough times. From weddings to wakes, first dates to farewell gatherings, they create spaces where memories are made. Today, we honour their hard work, warmth, and dedication to making the world a little brighter. 🖤

Are you ready to take on an epic journey that will test your limits and make a real difference? There is still time for you to join The Burnt Chef Project and 360 Expeditions in September as we summit Mount Kilimanjaro, Africa's highest peak, to raise vital funds for mental health awareness in the hospitality industry. Get involved 👇 https://lnkd.in/eM2JvJQG Mica Maurtua

It was fantastic to catch up with our friends at The Burnt Chef Project at HRC this week.   The Burnt Chef Project continues to do incredible work in breaking the stigma around mental health in hospitality, and we're proud to support their mission in providing vital resources to hospitality professionals who would otherwise struggle to access it. Collaboration is key to driving real change in the industry, and we’re excited to keep pushing the conversation forward.   Plus, some lucky visitors walked away with our goodie bags containing our partnership-branded stress ball – a little support for chefs when they’re feeling the squeeze! There’s still time to get yours from International Salon Culinaire stand H1376 today.   #Collaboration #MentalHealth #Hospitality #HRC 

We have so much planned for the year to support The Burnt Chef Project with their Mental Health crusade. Find out all about the cracker here: https://lnkd.in/eYt3VTXh Contact us on hello@heartandsoul.studio to place your order #charitychristmascracker #christmascracker #mentalhealthmatters

One of my favourite parts of the HRC show yesterday The Burnt Chef Project I could have spent all day reading them 🤗

I had a frustrating day yesterday… . . . I spent the day learning about Planday—a staff scheduling system that: 1️⃣ Builds rotas in minutes (not hours). 2️⃣ Tracks wages vs revenue in real time. 3️⃣ Lets staff swap shifts themselves (without the back-and-forth). 4️⃣ Links straight to payroll to cut admin time. And why was it frustrating? Because 5️⃣ i didn’t have it when I was in hospitality operations—and I’d probably still have hair if i had 😂 Minor frustration aside, I had a cracking day working with Sara, Kris, and their teams from Planday and The Burnt Chef Project supporting an upcoming campaign that’s tackling some big issues with tech. Looking forward to seeing it come to life! #Hospitality #TechForGood #TheBurntChefProject

What a fantastic morning at the The Burnt Chef Project Brunch, where our very own salt geek and MD of Cornish Sea Salt Philip Tanswell talked all things sustainability and team culture alongside Michelle Pollard-Smith from GAIL's, Scott Duncan C.F.S.P from Unox UK Ltd and Kris Hall MIH from The Burnt Chef Project. Thanks to everyone who came along ☕ The team are well into day two now of HRC and enjoying meeting everyone! Pop along to stand H559 if you're attending the show! 🧂 #HRC25 IFE - International Food & Drink Event

It’s day 2 of #HRC25 and we’re still here meeting with colleagues, chatting with customers and talking about how can we make shift work more human 💙 It follows on from a great first day yesterday as one of hospitality’s biggest events of the year got underway 🧑🍳 🙏A big shoutout to Kris Hall MIH of The Burnt Chef Project for speaking to us about the importance of scheduling ahead – for both managers and staff members. Watch this space for the full video, and if you’re at HRC today or tomorrow swing by stand H556 and say hi 👋 #Hospitality #HospitalityIndustry #HospitalityTech #Planday #WorkforceManagement #ShiftScheduling #SchedulingSoftware #MakeYourDayWork