What It's Like To Be... cover image

An Executive Chef

What It's Like To Be...

00:00

Sourcing, Cooking, and Costing Specials

How Cindy sourced and butchered a whole alligator, experimented with frying, grilling and braising, and precisely costed new menu items and specials like Wagyu.

Transcript
Play full episode

The AI-powered Podcast Player

Save insights by tapping your headphones, chat with episodes, discover the best highlights - and more!
App store bannerPlay store banner
Get the app