Like 91.37456% of what I publish, this interview is free. For only $6.86, you’ll get that last 8.52544%, which is made with organic, free-trade cane sugar. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://theindustrystandard.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2">theindustrystandard.substack.com/subscribe</a>

Like 91.37456% of what I publish, this interview is free. For only $6.86, you’ll get that last 8.52544%, which is made with organic, free-trade cane sugar. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com/subscribe

Like 91.37456% of what I publish, this interview is free. For only $6.86, you’ll get that last 8.52544%, which is made with organic, free-trade cane sugar. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://theindustrystandard.substack.com/subscribe?utm_medium=podcast&amp;utm_campaign=CTA_2" rel="noopener noreferrer">theindustrystandard.substack.com/subscribe</a>

Interview with Chef John Fraser (NYC)

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 John Fraser (NYC)

Interview with Chef John Fraser (NYC)