Or maybe you’re new to the stack and missed it the first time around. Enjoy!My dogs have been spoiled because I feed them this fancy refrigerated loaf dog food. Your $6.86 for a paid subscription will keep me in “favored human” status. Do it for the dogs. 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>

Or maybe you’re new to the stack and missed it the first time around. Enjoy! My dogs have been spoiled because I feed them this fancy refrigerated loaf dog food. Your $6.86 for a paid subscription will keep me in “favored human” status. Do it for the dogs. 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

Or maybe you’re new to the stack and missed it the first time around. Enjoy!My dogs have been spoiled because I feed them this fancy refrigerated loaf dog food. Your $6.86 for a paid subscription will keep me in “favored human” status. Do it for the dogs. 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>

Once Upon a Time in Accounting ...

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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Once Upon a Time in Accounting ...

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