Culinary Leadership: The Journey of an Executive Chef

The speaker shares how a road trip to Alaska ignited their passion for cooking, emphasizing the hospitality and fellowship involved. They describe the physically demanding nature of a cooking career, highlighting long hours and fast-paced work. The speaker also discusses managing a seasonal restaurant, focusing on menu changes, recipe development, and supplier interactions to keep the food exciting.

What sparked your interest in cooking during your road trip to Alaska?

How does the remote setting of Alaska influence your cooking experience?

What are some of the challenges of working in a fast-paced kitchen environment?

In what ways does being a seasonal restaurant affect your menu planning?

What strategies do you use to keep the food exciting and innovative?