The Restaurant Incubator

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com

Chef Brad Cecchi of Sacramento visits The Industry Standard This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com

This knowledge took me years to accumulate and I have many people to thank for it. For aspiring chefs and restaurateurs, today’s podcast is representative of The Industry Standard’s mission statement to pass on the tactics and strategies from my thirty-plus years in professional kitchens to you.Stay humble. Stay hungry! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com

For less than the price of your triple matcha mochaccino, I can get premium content too? Yes. Yes you can. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com

Like almost everything on my Substack, you can enjoy this podcast for free. If you ever want that last 10% of restaurant business tactical content, it’s yours for only $6.86 per month. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com

Like 91.37456% of what I publish, this interview is free. For only $6.86, you’ll get that last 8.52544%, which is made with organic, free-trade cane sugar. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com

It’s opposite day at The Industry Standard, and YHC is the one being interviewed.I need a haircut. Three paid subscribers at $6.86 gets me there, plus tip! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com

As always, our mission at The Industry Standard is to provide tactics and strategies to aspiring chefs. As the man says, “I don’t like watching anybody make the same mistakes I made.”Premium subscriptions are only $6.86, and that ain’t no lie! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com

Like this book report, premium membership is sugar-free. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com

Or maybe you’re new to the stack and missed it the first time around. Enjoy!My dogs have been spoiled because I feed them this fancy refrigerated loaf dog food. Your $6.86 for a paid subscription will keep me in “favored human” status. Do it for the dogs. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com

The Industry Standard will be here for you when you're ready. You can listen to our tactics and strategies on Spotify, read them here on Substack, or have them delivered to your inbox from our really fancy website.(The website ended up being kind of expensive because I had to pay the guy in British pounds sterling and not American dollars, so … your $6.86 isn’t, uh, going towards a Bugatti or anything like that.). This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com

Michael owns the celebrated restaurants MoPho, Maypop, and Tana. He explains why Mardi Gras > the Super Bowl, how to season food for New Orleanians, and why it can be a good idea to make a mistake on The Today Show. My chef interviews will always be free, as will 90% of our content on The Industry Standard. Stay humble Stay hungry! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com

I created The Industry Standard with the mission of helping aspiring chefs ‘level up’ in their culinary careers.We are LIVE today on Spotify and the-industrystandard.com.Stay humble. Stay hungry!Brandon’s Substack is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com

I created The Industry Standard to help the next generation of American chefs ‘level up’ and get where they want to go in their careers. My first long-form interview, with New Orleans’ Chef Michael Gulotta (MoPho, Maypop, Tana) will drop on Sunday. Like 90% of the articles and interviews we produce, it’ll be absolutely free.If you have questions you’d like me to answer in future episodes, send them to [email protected]. Stay humble. Stay hungry!Brandon’s Substack is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com

In the meantime, here’s a clip! It’s all business here at The Industry Standard. I mean, except when it’s not.Stay humble. Stay hungry!Brandon’s Substack is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com

Chef David Bouley was a transcendent genius whose only cookbook,East of Paris, comprises a large part of his legacy. He didn't operate a restaurant empire, much less a media empire. I'll hit the high notes of this classic and leave plenty for you to discover on your own out the in Industry Land.Please enjoy this bonus content from The Industry Standard, whose mission is to pass on the strategies and tactics from my 30+ years in professional kitchens to aspiring chefs. You can find premium content and more free content atwww.the-industrystandard.com.Send me your questions and ideas at [email protected] and I'll address them in future episodes. Stay humble, stay hungry! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com