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Great to hear!

Have any specific questions we should bring into our conversations on October 11th with either Chef Chad Williams or Danny Meyer?

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Maybe stuff around Teamwork. For big kitchens, I've always been amazed in the amount of coordination that goes on. Also, maybe something around culture - is what we see in TV Shows (e.g., Gordon) and The Bear really how kitchens are run? If so, are there kitchens that are successful without all the drama?

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