In this Flex Crew episode, we sit down with Chef Darrell — a frontline cook who went from washing dishes to running his own Dinner in Blue Mountain Lake, New York. He’s cooked everywhere: high-end resorts, summer camps, hotel kitchens, and now a packed diner people drive hours to reach.

We talk about the real game behind the line:

• Why being a chef is a lifestyle, not a 9–5

• How ego almost wrecked his first restaurant

• Why listening to your clientele beats chasing clout

• Building loyalty in a small town, one plate at a time

• Staying healthy when you’re on your feet 16–17 hours a day

If you’re a cook, firehouse chef, or anyone working the line under heat and pressure, this one hits home. It’s about humbling yourself, learning from everyone, and building something that lasts — without chasing the crown.

Because in the kitchen or on the frontline, your title doesn’t make you. Your work does. Your hands will set you free.

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Host & Editor: Joel George
Guest: Darrell Spencer
Producer: Dyad Force
Music: Dyad Force