
Alessandra Ciuffo | Food “Unicorns”, Documenting in Kitchens, and Growing Food Media - Ep. 168

Eddie Shepherd | Productivity in Pop Ups, Skill Stacking, and Plant-Based Tasting Menus - Ep. 167

The Power of a Setup Checklist

My Problem with "Heard" in Kitchens

Not Everything Needs a System in Your Kitchen

How to Over-Spend Your Effort in Hospitality

Chefs, Avoid Multiplying By Zero

3 Points of Dishwasher Wisdom

Pre-Mortems in Kitchens

Teaching the Ways

Don’t Make It “In-House”

Signaling Dials in Hospitality

Getting Asked to be Chef-de-Cuisine
A pre-dessert in the salon at Per Se

Asking Guests for Feedback (in a Non-Cringe Way)

How to Visualize Your Creative Process

Culinary Foundations and Flourishes

Hidden Restaurant Info (and how to use it in a stage or interview)

Performance Isn’t Enough

Myles Snider | How to Cook Intuitively, Growing Online, and Techniques-over-Recipes - Ep.

Ki Chung | Standing Out On the Line, Nervousness, Eating to Learn, and Work You Can Sustain - Ep. 164
In this episode, I'm joined by Chef Ki Chung of Bar Maze in Honolulu.
Episode Notes
Ki Chung is the executive chef of Bar Maze in Honolulu, Hawaii. In this conversation, we talk about his journey to becoming a chef, including his time at French Laundry, Commis, and Aubergine. He also discusses the importance of creating a positive work culture in the restaurant industry, nervousness, improving team culture, and eating to learn.