Episode Details

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In this episode with Chef Hal Holden-Bache, we discuss:

• The new generation being the generation that brings us back to doing things the old way, "Getting their hands in the dirt!"
• Traditional education not necessarily being the best path.
• Surrounding yourself with the greatest if you want to be the greatest. ESPECIALLY during the come up.
• How kitchen culture has evolved to be more supportive and collective.
• If you bust your ass for others, they'll bust their ass for you.
• Life in an apprentice program.
• The importance of learning to cook for the guest and not for yourself.
• Being mindful of how the menu you write affects your team.
• The power of a well balanced group of three in a partnership.
• making a list of nonnegotiable list of things you'll need to be happy.when opening a restaurant.
• How when you go to work for the best during your come up, the best come to work for you.
• Your goal being managing managers.
• Not being one of those chefs who says they lost their life to their restaurant.
• Creating standards and sticking to them.
• How to handle critiques.

Chef Hal Holden-Bache attended Shepherd University in his home town of Shepherdstown, WV. After graduating, Hal fine-tuned his abilities apprenticing at the world-class Greenbrier Hotel and Resort. When he wasn't apprenticing he was seeking the mentorship of Certified Master Chefs, and world renowned restaurateurs. In 2002 he arrived in Nashville, TN. 10 years later he, along side business partner, Cara Graham, opened Lockeland Table Community and Bar. Six years later they're still going strong.

"Teamwork makes the dream work!"

"Chemistry is more important than talent sometimes."

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1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Social and emotional intelligence.
2. What is your biggest weakness?
   • Desire to be a father.
3. What's one question you ask or thing you look for during an interview?
   • Ask, "What book are you reading right now?"
     • You can learn a lot from a person with this questions.
4. What's a current challenge? How are you dealing with it?
   • making adjustments to his team with the departure of his Sous Chef.
5. Share one code of conduct or behavior you teach your team.
   • Control your emotions.
   • Take care of your health.
6. What is one uncommon standard of service you teach your staff?
   • Treating every person as a VIP