Send us a textIn 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 HEREThis show is bought to you by TwentyOne06, you can follow them on HERESupport the showFollow The Chef JKP Podcast on Instagram HERE

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