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SCS 032 | From Kitchen Grunt to Sous Chef
In this episode, I answer Chase's question about what it takes to work your way up in a professional kitchen, from kitchen grunt to sous chef.
Have a question or comment?
Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.
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By Chef Jacob Burton - StellaCulinary.com
4.8
159159 ratings
In this episode, I answer Chase's question about what it takes to work your way up in a professional kitchen, from kitchen grunt to sous chef.
Have a question or comment?
Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.
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