Welcome to Season 2 of the podcast!
Stella Culinary and Freeculinaryschool.com founder Chef Jacob Burton has gone back to restaurants – as the Executive Sous Chef of a new hotel in Reno, NV. He sat down with us to talk about his work and what he’s excited about. In our conversation, we talk about the operational and financial responsibilities of chefs and how the mentality is what sets them apart from talented cooks. He busts myths about leaving your current industry to open a restaurant and the costs – financial, mental, and personal – that will affect your business. This interview isn’t for the faint of heart, and it is packed with information.
Check out Chef’s website at www.stellaculinary.com
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