Chef Neff waxes poetic about what he would be doing if not helming the kitchen at Wilmington's Seabird.

Chef Dean has learned a lot in the restaurant business, especially being a disciple from the likes of Chef Hugh Acheson. Chef  kindly dropped some knowledge nuggets on the show;

• How to choose the name and concept for your restaurant.
• What makes a successful soft opening.
• Why do oysters with schmaltz?
• When to leave a restaurant job.

Click in and consume the knowledge nuggets!

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