It’s opposite day at The Industry Standard, and YHC is the one being interviewed.I need a haircut. Three paid subscribers at $6.86 gets me there, plus tip! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://theindustrystandard.substack.com?utm_medium=podcast&utm_campaign=CTA_1">theindustrystandard.substack.com</a>

It’s opposite day at The Industry Standard, and YHC is the one being interviewed. I need a haircut. Three paid subscribers at $6.86 gets me there, plus tip! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com

It’s opposite day at The Industry Standard, and YHC is the one being interviewed.I need a haircut. Three paid subscribers at $6.86 gets me there, plus tip! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://theindustrystandard.substack.com?utm_medium=podcast&amp;utm_campaign=CTA_1" rel="noopener noreferrer">theindustrystandard.substack.com</a>

How do you fund a restaurant?

The Industry Standard's mission is to provide aspiring chefs with valuable strategies and tactics taken from my 30+ years in professional kitchens.
My name is Brandon Sharp. I worked for the best chefs in the country, earned seven Michelin stars of my own, and now own three restaurants, but The Industry Standard isn't about me; it's about you. I want you to stand on the shoulders of my generation and be a better chef than I ever will--and set your own standard.
 <a href="https://theindustrystandard.substack.com?utm_medium=podcast">theindustrystandard.substack.com</a>

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The Industry Standard's mission is to provide aspiring chefs with valuable strategies and tactics taken from my 30+ years in professional kitchens. My name is Brandon Sharp. I worked for the best chefs in the country, earned seven Michelin stars of my own, and now own three restaurants, but The Industry Standard isn't about me; it's about you. I want you to stand on the shoulders of my generation and be a better chef than I ever will--and set your own standard. theindustrystandard.substack.com

The Industry Standard's mission is to provide aspiring chefs with valuable strategies and tactics taken from my 30+ years in professional kitchens.
My name is Brandon Sharp. I worked for the best chefs in the country, earned seven Michelin stars of my own, and now own three restaurants, but The Industry Standard isn't about me; it's about you. I want you to stand on the shoulders of my generation and be a better chef than I ever will--and set your own standard.
 <a href="https://theindustrystandard.substack.com?utm_medium=podcast" rel="noopener noreferrer">theindustrystandard.substack.com</a>

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How do you fund a restaurant?

How do you fund a restaurant?