On this episode of MSS Chef Chris talked with a jack of all trades in the front of the house.  How they deal with unruly customers, and pain in the ass coworkers. 

A conversation with a salesman turned restaurant owner.

Chris talks with a chef about what it's like to work in one of the best restaurants in the world and what it takes to take the leap of faith during covid; to start your own business from scratch.

Chef Chris talks with a chef about working For a Russian banquet hall and how he took those skills to Israel and the U.S.

Chef Chris talks with a chef about the mental side of the kitchen, and about his passion for Indian Food.

A cocktail expert talks with Chris about the worst and best spirits, and how covid has affected the cocktail game.

A chef talks about the only cooking competition they have been involved in and the good, bad, and ugly of the private client cooking.

A Chef that started his career working in country clubs talks to Chris about his come-up and what it is like to be a self-taught chef.

Former line cook reveals the ins and outs of fast food delivery, explains the difference between a real-life 10 and a restaurant 10, and shares with us why you should NEVER f**k with dishwashers