How To Be A Better Boss

Radio Cherry Bombe

The Cherry Bombe Podcast Network

Restaurants, 591312, Business, Arts, Food Radio, Interviews, Kerry Diamond, Female Chefs, Radio Cherry Bombe, Entrepreneurs, Society & Culture, Women, Careers, Women In Food, Food, Cherry Bombe Magazine, Talk Radio, Chefs, Restaurateurs

4.6 • 592 Ratings

🗓️ 8 August 2019

⏱️ 35 minutes

🔗️ Recording | iTunes | RSS

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Summary

For Valerie Rubin, it’s all about being a teacher, not a boss. Valerie is a culinary innovations consultant for US Foods in Los Angeles and she works to help mom & pop eateries throughout the city be successful. This guardian angel of small eateries shared some great advice on developing your company culture, helping your employees succeed, and explaining the “why” not the “how.” (You’ll definitely have an a-ha moment when you hear her explain that one.) It’s advice that can benefit everyone, regardless of industry, and regardless of your place in the company.

Transcript

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0:00.0	Hi, I'm Sophia Rowe, chef and wellness enthusiast.
0:04.1	Did you know that nearly 340,000 or one in five, New York City children rely on soup kitchens and food pantries to eat,
0:10.7	especially during the summer months when school is out?
0:14.0	The folks over at Food Bank for New York City want you to know that unlike school, hunger doesn't take a break.
0:19.6	Help them end child hunger by providing meals to families and children in need during those challenging summer months.
0:25.9	Visit foodbank, NYC.org, to learn how you can volunteer, spread the word, and more. Hi, Bombs and Girls are all fired up.
0:38.3	Boys and girls are all about it.
0:41.3	Whole world's shaking, drinking, baby, and we're all about it.
0:45.3	Boys and girls are on.
0:49.3	You're listening to Radio Cherry Bomb.
0:51.3	And I'm your host, Carrie Diamond.
0:53.3	Each week, we talk to the most inspiring women in and around the world of food.
0:59.6	Let's thank today's sponsors, LeCordon Blue Culinary Schools, and Traeger Woodfired Grills, for supporting Radio Cherry Bomb.
1:07.2	Some housekeeping. Early Bird tickets are available for Seattle Jubilee. I'm so excited to bring the bomb squad together in the Pacific Northwest to discuss food's new wave on Saturday, November 2nd. We'll be announcing the lineup soon, so stay tuned. I'm actually in Seattle right now, doing some research and checking out the scene and eating a lot of food,
1:28.2	and I could not love this city more. For early bird tickets, visit cherrybom.com. Today's interview is a
1:36.2	poignant one for me. I just closed my beloved coffee shop, Smith Canteen, last week, and thank you to
1:41.8	everybody who sent me emails and DMs. I really appreciate all your
1:45.6	kind words and well wishes. I was the co-owner for a long time, and then for the past year and a half,
1:51.5	I ran it with the help of some great people. I learned a ton and made a lot of mistakes along the way,
1:57.7	which is why I was very excited to talk to today's guest, Valerie Rubin of
2:02.3	U.S. Foods. U.S. Foods is a company that helps chefs, bakers, and restaurateurs run better and
2:08.2	more profitable businesses. Valerie is a U.S. Foods culinary innovations consultant based in
	...

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