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Chef Brad Cecchi of Sacramento visits The Industry Standard

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This knowledge took me years to accumulate and I have many people to thank for it. For aspiring chefs and restaurateurs, today’s podcast is representative of The Industry Standard’s mission statement to pass on the tactics and strategies from my thirty-plus years in professional kitchens to you.

Stay humble. Stay hungry!

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com/subscribe

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com/subscribe

For less than the price of your triple matcha mochaccino, I can get premium content too? Yes. Yes you can.

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Like almost everything on my Substack, you can enjoy this podcast for free. If you ever want that last 10% of restaurant business tactical content, it’s yours for only $6.86 per month.

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com/subscribe

Like 91.37456% of what I publish, this interview is free. For only $6.86, you’ll get that last 8.52544%, which is made with organic, free-trade cane sugar.

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It’s opposite day at The Industry Standard, and YHC is the one being interviewed.

I need a haircut. Three paid subscribers at $6.86 gets me there, plus tip!

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As always, our mission at The Industry Standard is to provide tactics and strategies to aspiring chefs. As the man says, “I don’t like watching anybody make the same mistakes I made.”

Premium subscriptions are only $6.86, and that ain’t no lie!

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com/subscribe

Like this book report, premium membership is sugar-free.

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com/subscribe