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'd like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com/subscribe

The Industry Standard will be here for you when you're ready. You can listen to our tactics and strategies on Spotify, read them here on Substack, or have them delivered to your inbox from our really fancy website.

(The website ended up being kind of expensive because I had to pay the guy in British pounds sterling and not American dollars, so … your $6.86 isn’t, uh, going towards a Bugatti or anything like that.)

.

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Michael owns the celebrated restaurants MoPho, Maypop, and Tana. He explains why Mardi Gras > the Super Bowl, how to season food for New Orleanians, and why it can be a good idea to make a mistake on The Today Show.

My chef interviews will always be free, as will 90% of our content on The Industry Standard. 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

I created The Industry Standard with the mission of helping aspiring chefs ‘level up’ in their culinary careers.

We are LIVE today on Spotify and the-industrystandard.com.

Stay humble. Stay hungry!

Brandon’s Substack is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

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

I created The Industry Standard to help the next generation of American chefs ‘level up’ and get where they want to go in their careers.

My first long-form interview, with New Orleans’ Chef Michael Gulotta (MoPho, Maypop, Tana) will drop on Sunday. Like 90% of the articles and interviews we produce, it’ll be absolutely free.

If you have questions you’d like me to answer in future episodes, send them to [email protected]. Stay humble. Stay hungry!

Brandon’s Substack is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

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

In the meantime, here’s a clip! It’s all business here at The Industry Standard. I mean, except when it’s not.

Stay humble. Stay hungry!

Brandon’s Substack is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

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

Chef David Bouley was a transcendent genius whose only cookbook,East of Paris, comprises a large part of his legacy. He didn't operate a restaurant empire, much less a media empire. I'll hit the high notes of this classic and leave plenty for you to discover on your own out the in Industry Land.

Please enjoy this bonus content from The Industry Standard, whose mission is to pass on the strategies and tactics from my 30+ years in professional kitchens to aspiring chefs. You can find premium content and more free content atwww.the-industrystandard.com.

Send me your questions and ideas at [email protected] and I'll address them in future episodes. 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