Salad stuffed into a baguette is apparently the hottest thing in food right now, Mackinac Island's ferry system is under attack, and a proposed $4 billion service tax in Lansing has us paying very close attention. But honestly? You should listen in for the interview. Chef Andrew Sargent, winner of Netflix's Next Gen Chef, trained under Daniel Boulud at the eponymous Daniel before running day-to-day kitchen operations at Thomas Keller's three Michelin-starred Per Se — and he joins the pod to deliver one of our best conversations yet. Craft, pressure, mentorship, and why putting your personality on a plate is frankly a little self-indulgent. His words, not ours. We agree completely.

Presented by Fahey, Schultz, Burzych, Rhodes PLDC. Find more information at https://fsbrlaw.com/