Like almost everything on my Substack, you can enjoy this podcast for free. If you ever want that last 10% of restaurant business tactical content, it’s yours for only $6.86 per month. 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>

Like almost everything on my Substack, you can enjoy this podcast for free. If you ever want that last 10% of restaurant business tactical content, it’s yours for only $6.86 per month. 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

Like almost everything on my Substack, you can enjoy this podcast for free. If you ever want that last 10% of restaurant business tactical content, it’s yours for only $6.86 per month. 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>

Interview with Chef Bradley Borchardt (PHX)

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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Interview with Chef Bradley Borchardt (PHX)

Interview with Chef Bradley Borchardt (PHX)