Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our sixth and final episode in collaboration with The Chef JKP Podcast.James Knight-Paccheco is putting his spin on Grilled, putting this week's  guest,  Chef Kelvin Cheung under the Grilled Spotlight. In this episode of the ChefJKP Podcast, Kelvin Cheung shares his formative years working in his dad's restaurant and his path into the industry. Kelvin also touches on the challenges of maintaining a work-life balance in the demanding world of hospitality. Despite the accolades and recognition, including being featured in the Michelin Guide and the prestigious Gault and Millau Guide, Kelvin remains focused on the simple joy of feeding people and creating memorable experiences for his guests.ChefJKP and Kelvin discuss:The Demands of the Hospitality IndustryAdvice for Young ChefsTransition to a More Positive Management ApproachKelvin's Growth and Changes in Management PhilosophyUnique Disciplinary Methods in the KitchenDiscussing Mental Health and Wellness in KitchensYou can follow Kelvin on HEREYou can follow The Chef JKP Podcast on HEREThis podcast is bought to you by Twentyone06, for more information on who they are, head over to www.twentyone06.com Support the show

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