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.