Jason Arbusto is man who rose to the upper echelons of the highly competitive cooking world. I thought of no one better to talk about having grit, the guts to bet on yourself, and humbling yourself to earn your seat at the top.
He didn't have work papers.
He didn't speak French.
He didn't have a wealthy family or a network to help him.
Then how did he rise to running the largest 2 star Michelin restaurant in the world?
Sojourners I know you'll enjoy this podcast!
BREAKDOWN:
2.06: Jason's background.
8.20: How Jason got to Lynchurg boarding school.
23.40: Jason’s journey to Culinary school.
28.15: Time at Culinary institute of America.
34.00: Externship at Ritz-Carlton.
37.45: Jason's story on getting to France.
42.35: Working in France.
49.10: Getting to Monaco.
59.22: Jason begins work in Paris.
60.02: Being a head chef.
64.00: Jason Executive chefing Vegas.
73.15: Jason opens his first restaurant.
78.10: Getting back to Lynchburg, coming back to Lynchburg.
79.50: Obehi asks questions.
80.20: Discussing food culture in Lynchburg.
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Follow our host Obehi on Instagram at: obi_1_kanobi