As a minority member and a chef myself, I've witnessed and being victim of discrimination firsthand. It's a tough thing to deal with: rejection, being overlooked, not getting credit where credit is due. But, what should we do? Just sit there and complain as we watch, or go for what we deserve? Listen to this episode and chime in when it's all over.

In this episode, i talk a little about my beginnings in this industry, why I chose to become a chef and what it takes. I get questions all the times how to be successful in this industry but honestly there's no blueprint. You have to follow your heart.

In this episode I welcome Chef Lissade to have a chat about his career, his projects, success and struggles.

In this first segment about Mental Health Issues, we talk a little bit about what we go through as individuals and how in the food industry we're percieved as being tough and strong. But in reality, we are as human as everybody else.

Why do we like certain cuisines and don't like the others. Our brain and palate have been trained all of our lives to certain types of flavors.

Pilot: why a podcast