207: Chef James Shirley | From the South Side to the Top of the Culinary World

Chef Life Radio: Strategies to Empower Culinary Leadership for Success, Sanity, and Satisfaction in the Culinary Industry

207: Chef James Shirley | From the South Side to the Top of the Culinary World 207 1

Do you want to be successful in the culinary industry? You're told to get experience in as many kitchens as possible, but you can't seem to get your foot in the door. If you're feeling stuck and frustrated, this episode is for you.

"I always reach back. I don't look down on people. If I'm looking down, I'm looking down to reach up, to reach my hand out, to pick you up, because I've seen it happen." -James Shirley.

James Shirley is a world-renowned chef who has worked in some of the finest restaurants in the world. He is known for his dedication to his craft and his ability to mentor and coach other culinarians.

This is Chef James Shirley's story...

James Shirley had always been passionate about music, but when he found himself without a place at Gramblan state, he decided to return to Chicago and look for a job. He ended up working in the kitchen of Spiasha, a Northern Italian restaurant. There, he was taught by the executive chef, Anthony J. Montuano. Montuano saw potential in Shirley, even though he was a disaster in the kitchen, eventually making him his sous chef. Shirley went on to have a successful career as an executive chef, breaking stereotypes along the way.

In this episode, you will learn the following:

1. How James Shirley went from the streets of the South Side of Chicago to the shores of Hawaii

2. The demons that James Shirley had to fight along the way

3. How James Shirley became a successful executive chef

Chapter Summaries:

[00:00:04] - In the past, it was easy for an owner to buy his chef a car, get him an apartment or help him with his recreational activities. Now it's more difficult. On this episode of chef life radio, adam lamb and James Shirley will talk about how James Shirley came up in the industry in Chicago and how he went from the south side to the shores of Hawaii.

[00:02:28] - Adam is happy to welcome James Shirley to the show. James got into cooking because he has a strong work ethic based on his family upbringing coming from the south. Adam's mother is Betty Shirley, a world-renowned jazz singer, the famous jazz singer who lives in New Orleans. James worked for the city of Chicago. James got a lot of training and mentorship at Bias. Anthony J. Montano, who is the executive chef and part owner of Spiesho, worked for the Levies. James was the only black guy in the kitchen in a five-star restaurant with no pedigree for a long time. James is happy when he goes on LinkedIn and sees a vast array of people of color at the level of executive chefs. Adam Lam is still working as a sous chef for the city of Chicago. Adam used to cook and call himself Moonlighting. Adam worked at Gordon's and Gordon S. Claire's restaurant in Jupiter, Florida. Adam has worked in some of the finest restaurants in Windy City. Back then, you could get paid what you were worth if you had owners willing to pay that.

[00:17:58] - John's family came from Jackson, Mississippi, Alabama, and New Orleans. His grandparents left the south around the time of Emmett Till's Lynching. They came north and settled in the Bronxville area of Chicago. John didn't have a working functioning relationship with his mother in his early years. John's mom is a product of the Vietnam era, and she sang in New York for a while. Both you and your past have been intertwined for both good and bad reasons. You both had some rough times, and you came through it. You are still heavily involved in the recovery kind of network. You want to make sure that you stand for those people. It's not an attitude usually shared in the hospitality industry.

[00:25:41] - The culinary world is like a pseudo-masochistic relationship. It's like leaving the dungeon and showing up again for the next day. Chefs go through a lot of abuse from their employers, their customers, and from their families to do what they do well. The number one thing that will lose them in their industry is balance. James is a sensitive person. He wants to talk about how sensitive people can be in the industry. James wants to change the attitude of the industry towards sensitive people. James took away a colleague's pride in the office. James believes it's important to acknowledge the fact that sensitive people are creative. Adam Lam has opened up some boundaries and some doors for the community to talk about what goes on in the workplace. Adam's wife convinced him to wear a chef's coat to work. Adam is proud of Adam and his senior management team. Adam loves his work and his colleagues. James had an argument with his partner about being a chef. He believes that being a professional chef puts people in unhealthy situations mentally, physically or emotionally. James wants to shift his perspective and focus on being a human being with needs and desires. He loves pedicures.

[00:43:33] - This episode of Chef Life Radio is about working in a kitchen. It's a demanding job, but it doesn't have to be demeaning. It doesn't define you as a person or make you any more special or less than anyone else. It is just a dance we're engaged in.

[00:45:04] - This show was produced, recorded, and edited by Adam Lamb at the Dish Pit Studios in Bardo, North Carolina.