Contract Foodservice, High-Volume Cooking and Culinary School - A Discussion with Chef Dan Doyle

from Chefs Without Restaurants · host Chris Spear

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 CuisineFavorite Digital Tool: Bluetooth HeadphonesEmail Dan Doyle at [email protected]================CONNECT WITH US ================SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsGet the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Get in touchSupport the show

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This episode is 1 hour and 18 minutes long.

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This episode was published on February 11, 2020.

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