Want to know what will drive someone in the kitchen nuts? A screwed up roll of aluminum foil. Think it's not the case? HA! Hardly....tune in and find out.

Chefs Dave Mau and Cody Requejo jump in with their 2019 Restaurant Industry predictions! What's coming up this year in The Biz? stay tuned.

A trip to Yosemite Valley and The Ahwahnee prompts a conversation about heavy-handed menu presentation concerning dietary restrictions. Is this all gonna look dumb in 5, 10, 20 years? Let's talk.

Chefs Cody Requejo and Dave Mau (who didn't come up under the brigade system) ponder the what and how of things that make a great Sous Chef. How do they function? What is their place and does it always even work? We'll find out.

Chefs Dave Mau and Cody Requejo jump in on the idea of "hangry" and find some middle ground on its merits.

Chefs Dave Mau and Cody Requejo jump in on technology in the F&B industry when it comes to front of house. Ordering, payment, etc.....where is it all headed and will the industry exist as we know it in 10 years? We try and find out in this episode.

Chefs Dave Mau and Cody Requejo tackle the art of letting things well enough alone in the kitchen. As in get out of your own way and let the food do the work.

Do people in The Biz party too much because they're in The Biz? Or are they in The Biz because they party too much? Jefferson Van Billiard, an OC bartending legend in his own right, jumps in to dig into this one.

Chefs Dave Mau and Cody Requejo tackle the idea of "being present" in The Biz. What's the difference between being fast or good and is being present more important? Or does it matter at all.

Chefs Dave Mau and Cody Requejo do a five minute hit and run about the various complexities of one of a Chefs most basic of ingredients!