Feb 11 2020 78 mins 1
On this episode we have chef Dan Doyle. Dan is currently a regional chef with Legends Hospitality, and works with Live Nation. In this episode: · Contract foodservice · High-volume cooking · The pricing of stadium food · Culinary school and The American Culinary Federation · Unions in kitchens · and so much more Recommended book: The Perfectionist: Life and Death in Haute Cuisine Favorite Digital Tool: Bluetooth Headphones You can follow us on Instagram: ChefsWithoutRestaurants, PerfectLittleBites, FreePZA, _PizzaLlama, Email Dan Doyle at [email protected] For more info, find us on the web at: ChefsWithoutRestaurants.com ChefsWithoutRestaurants.org Facebook Page Facebook Group Twitter YouTube
