From diners to fine dining, one of the basic foundations of being a chef is having common sense. Inevitably, this means that not everyone is cut out to survive the long run in the kitchen, but can you teach anyone to cook? Yianni, Liz, and Guest Host Danny are discussing questions, including:
- How does working in a high-volume job prepare you for a successful future in hospitality?
- What are your preferred ‘foundations’ when hiring someone with minimal experience?
- What’s your go-to “gotcha” test to see if a new hire can cut it?
- Does a formal culinary education really prepare you for the job?
- How do you create consistency in a business with multiple locations that hasn’t yet franchised?
#podcast #kararestaurantgroup #restaurantpunk #smallbusiness #businessowner #businessadvice #cooking #culinaryschool #linecook #chef #executivechef #souschef
From diners to fine dining, one of the basic foundations of being a chef is having common sense. Inevitably, this means that not everyone is cut out to survive the long run in the kitchen, but can you teach anyone to cook? Yianni, Liz, and Guest Host Danny are discussing questions, including:
- How does working in a high-volume job prepare you for a successful future in hospitality?
- What are your preferred ‘foundations’ when hiring someone with minimal experience?
- What’s your go-to “gotcha” test to see if a new hire can cut it?
- Does a formal culinary education really prepare you for the job?
- How do you create consistency in a business with multiple locations that hasn’t yet franchised?
#podcast #kararestaurantgroup #restaurantpunk #smallbusiness #businessowner #businessadvice #cooking #culinaryschool #linecook #chef #executivechef #souschef