On this episode we have chef Dan Doyle. Dan is currently a regional chef with Legends Hospitality (https://www.legends.net/) , 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 (https://www.acfchefs.org/)
· Unions in kitchens
· and so much more
Recommended book: The Perfectionist: Life and Death in Haute Cuisine (https://amzn.to/2UH4rUg)
Favorite Digital Tool: Bluetooth Headphones (https://amzn.to/2OYIcpx)
Email Dan Doyle at Ddoyle167@gmail.com
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