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

Описание: 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.

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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