This episode is all about what it takes to run a great restaurant kitchen and a chef's journey to success! There are so many nuggets and key-takeaways you can use in your own operation.

In today’s episode of the Restaurant Rockstars Podcast, I speak with Chef Grace Goudie of Scratchboard Kitchen in the suburbs of Chicagoland.

Listen or watch as Chef tells us:

- How aspiring chefs can take their knowledge and ambition to set themselves apart, uplevel their skills and rise to the top of a great restaurant kitchen.

- The importance of learning both financial and culinary skills to maximize your value to any restaurant.

- The way to build a loyal clientele and repeat business.

- The evening out of food cost during inflation using farm fresh ingredients and local suppliers vs. commodity suppliers.

- Leadership style, mentoring and onboarding your team.

- Her experience appearing on the Food Network’s “Chopped”.

- Why everyone at Thomas Keller’s “Ad Hoc” and “The French Laundry” start at the bottom regardless of skillset and experience.

- The importance and profitability of curating a beverage program that compliments and pairs with the menu.

- How ambiance, service and food come together to deliver exceptional guest experiences.

It’s all here as Chef shares her best advice on running a great restaurant and a great restaurant kitchen.

Watch or Listen to this episode and then go out there and Rock YOUR Restaurant!

Roger

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