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You didn't think that you would get away that easy, right?

Chef Life Radio in Season 2 is going to take a quick look back at the last year in order to chart our course forward, a tip of the toque who didn't make it to the other side with us and focus on the skills and traits we take for granted because they come so easy for us.

Welcome to season two of Chef Life Radio. We're going to be doing two shows a month for the next five months. And then we'll be spending the rest of the year recording interviews for your season three. I'm your host, Adam Lamb. And this is chef life radio, a monthly podcast dedicated to you - the culinary professional. We are focused on facilitating change in our current culinary career culture and giving you the tools to ensure your success in the kitchen and at home. We at Chef Life Radio, believe that working in a kitchen should be demanding. It shouldn't have to be demeaning. It should be hard, just doesn't have to be harsh. We believe that it's possible to have more solidarity and less, suck-it-up-sunshine, more compassion, and less cutthroat Island. We believe in more partnership and less put up or shut up; more family and less fuck you. Let me tell you why you should listen to this podcast and why you should, let me be your guide. I started my 30-year career in the dish pit and worked my way up to executive and even corporate chef. And along the way, I have coached and mentored hundreds of culinarians who went on to be successful chefs in their own right. Now that might be nice for a press clipping, but the real reason you should subscribe to this podcast is that during my career, I've had some pretty high highs, as well as some crushing lows. I have made every mistake in my career and found ways to pick myself up again, take responsibility for my fuck ups and learned the hard way, so you don't have to. No matter how you define success in your culinary career, I want to help support that. That's why you should listen to Chef Life Radio. Subscribe wherever you get your podcasts.

 Speaking of badass, we got to sit down with Master Butcher & Educator Kari Underly of Range Partners in Chicago. Range has been helping companies in the fresh meat industry since 2002 by developing award winning merchandising tools and market strategies to promote their products. They offer training and certification programs to improve your ability to satisfy the customer and increase profitability throughout the food channel. Kari is a third-generation butcher and author of the Art of Beef Cutting which was nominated for a James Beard Foundation Award and International Association of Culinary Professional’s Award in 2012. Kari’s favorite role is that of an educator. She travels the country conducting meat training seminars and demonstrations for corporations and meat enthusiasts. Kari is looking to add in-depth training with the introduction of both online and on-site training and certification on the horizon. So if you’re looking for a place to sharpen your chops – sorry about the crappy pun – check out rangepartners.com. No one is teaching this stuff anymore Here’s our interview Kari and if you’d like to see the video of the interview, head on over to foodwerksinc.com/tv