Fitness

Fitness is a core pillar. 

Chefs should be seen as athletes, but we treat our bodies as if we’re rock stars.Our self-care is a complete afterthought. To make matters worse we come up with every excuse under the sun to not make time to build and repair our bodies.

Pain not only slows you down physically, but it slows you down mentally as well. It robs you of precious energy and bandwidth. Pain changes your mood, your perspective, your metal health, as well as your performance.

In the Modern Brigade we go through workouts and stretches to not make our bodies an afterthought. We also have challenges where we work together as a group to push ourselves forward.

Family

Family is another core pillar.

In this industry, family and relationships are often the first things sacrificed in the name of long hours, late nights, and “just getting through service.” Chefs are taught to grind it out, but that mindset quietly erodes marriages, friendships, and even our relationship with ourselves. When you’re constantly exhausted, stressed, and disconnected, it shows up at home just as much as it does in the kitchen—short tempers, missed moments, and a feeling that life is always happening somewhere else.

In the Modern Brigade, Family isn’t just about blood relatives—it’s about building healthy relationships, setting boundaries, and practicing real self-care so you can actually show up as a present partner, parent, friend, and leader. We work through habits and systems that help you reclaim time, reduce burnout, and create a life where your career supports your family instead of competing with it.

Food

Food is the craft, the business, and the language of the kitchen—but too many chefs are never taught how to think beyond the plate. We’re trained to execute, not to collaborate strategically with our peers, design menus with intention, or understand how food decisions impact labor, profitability, and guest experience. Without that bigger picture, menus get bloated, teams get frustrated, and the kitchen stays in constant reaction mode.

In the Modern Brigade, Food is about mastering the business of food. We break down how to work effectively with your team, communicate clearly across the line, and design menus that make sense operationally and financially. From menu layout and costing to simplifying execution and elevating consistency, this pillar helps you build systems around your food so the kitchen runs cleaner, calmer, and more profitably.

Finances

Most chefs are never taught how money actually works—either in their personal lives or inside the food industry. You can run a busy kitchen, put out great food, and still be broke, stressed, or one bad month away from panic. Without understanding cash flow, pay structure, food and labor percentages, or how to manage your own income, it’s easy to stay stuck trading long hours for very little long-term stability.

In the Modern Brigade, Finances is about building clarity and control. We break down how to manage your personal money with intention while also teaching you how the financial engine of restaurants really works—pricing, margins, labor, and decision-making that protects profit. The goal isn’t to turn chefs into accountants; it’s to give you the confidence to make smarter choices, earn more, and build a future that doesn’t disappear the moment you step off the line.

What's Included?

• Private Community – Connect with serious chefs and cooks who are committed to improving their fitness, balance, careers, and finances—not just grinding through another service.

• Weekly Live Mentorship with Chef James Avery – Direct access to 25+ years of hard-earned experience, with weekly calls focused on one of the four pillars: Fitness, Family, Food, and Finances, and how they actually show up in real kitchen life.

• Career & Life Systems Training – Learn the systems and habits that help you advance your career, lead better in the kitchen, manage stress, and create a sustainable work-life balance.

• Playbooks, Templates, and Systems – Practical resources for physical training, time management, career planning, financial decision-making, and long-term growth in the industry.

• Challenges & Prizes – Regular community challenges built around the four pillars—Fitness, Family, Food, and Finances—designed to push discipline, consistency, and real-world action, with prizes awarded to members who show up, execute, and lead by example.

• Networking - A tight-knit group that holds the line on discipline, health, standards, and progress—so you’re not doing this alone.
  
  
• Job Opportunities - There will be positions open from restaurant owners throughout the country exclusively available to the community members

Meet Chef James Avery

Chef James Avery’s culinary journey began at a young age, delivering pizzas at a local pizzeria on the Jersey Shore. His passion for hospitality took root while working in a variety of restaurant roles during his college years in Florida. He later pursued formal culinary training at The Art Institute of Ft. Lauderdale before returning to New Jersey, where he continued developing his craft in some of Atlantic City’s most respected kitchens. Over the years, James honed his craft working in kitchens of the some of the most renowned chefs in the industry, including David Burke, Michael Mina, and Gordon Ramsay. His work with Ramsay led to multiple seasons as the on-camera sous chef on FOX’s hit series Hell’s Kitchen, along with appearances on Kitchen Nightmares and 24 Hours to Hell and Back.

Beyond television, James has owned and operated several acclaimed restaurants, most notably The Bonney Read and The Black Swan in Asbury Park, New Jersey. His dedication extends beyond the kitchen—he’s passionate about fitness, family, and food. James believes that living a meaningful life as a chef life starts with what you create in the kitchen and how you nourish both body and soul. His mission is to share both his recipes and living a successful and balanced life.