Chefs Without Restaurants Contract Foodservice, High-Volume Cooking and Culinary School - A Discussion with Chef Dan Doyle
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
Email Dan Doyle at Ddoyle167@gmail.com
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