Ryan sits down with Meg Galus, pastry chef extraordinaire. Topics include: what it's like to go from restaurant pastry chef to owning and running your own pasty shop, all things Chicago, and what work life balance is. Check out Cocoa + Co. here: https://cocoaandco.com/

Ryan sits down with Meg Galus, pastry chef extraordinaire. Topics include: what it's like to go from restaurant pastry chef to owning and running your own pasty shop, all things Chicago, and what work life balance is. Check out Cocoa + Co. here: https://cocoaandco.com/

Ryan sits down with Meg Galus, pastry chef extraordinaire. Topics include: what it's like to go from restaurant pastry chef to owning and running your own pasty shop, all things Chicago, and what work life balance is. Check out Cocoa + Co. here: https://cocoaandco.com/

Episode 04 - Meg Galus of Cocoa + Co.

Chef Ryan Poli dives into the restaurant industry alongside a multitude of guests, from importers of rare products to highly-esteemed chefs, with the overarching question, "how did I get here?" We'll take deep dives into the lives and stories of some of your favorite farmers, restauranteurs, and--of course--chefs.

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Episode 04 - Meg Galus of Cocoa + Co.

Episode 04 - Meg Galus of Cocoa + Co.