Podcast Episodes
Back to Search522: How to Raise $450,000 With Name & E-mail List with Chef Thierry Rautureau
Chef Thierry Rautureau hails from France. His parents were farmers in a small agricultural community, which lead to Rautureau quickly becoming acquai…
8 years ago
521:What to do When the Customer is NOT Always Right with Phoebe Martinson
Hailing form Olympia, WA, Phoebe Martinson fell in love with industry in sixth grade while on a elementary school field trip to a local bakery. Upo…
8 years ago
520: Keeping it Fun with Erica Van Lierop
Hailing from Olympia, WA, Erica Van Lierop has owned and operated Vans Burger since it's inception 18 years ago. After a long career in restauran…
8 years ago
519: How to Give Constructive Criticism with Ed Buenaventura and John Nestor
Cork & Pig Tavern is here today because of the friendships and mutual love for great wines and delicious food that developed when Chefs Felipe Arme…
8 years ago
518: 4 Key Elements to Success with Matthew Mabel
from concert promoter to connoisseur and advisor. Matthew Mabel founded Surrender in 1991. As president and organizational development team leader,…
8 years ago
517: Getting FOH and BOH working Together with Baine Brooks
Baine Brooks was born in Dallas. He graduated from OU with a BA in Communications before moving back to North Texas in the mid-1990's. He arrived wit…
8 years ago
516: Tricks to Living with Your Business Partner with Elke Marsh
Elke Marsh has known the restaurant industry since the very beginning of her existence. It all started as an infant when she would be carried in a ba…
8 years ago
515: Creating a Brand Around Your Interests, Stories, and Values with Johnny Hernandez
Chef Johnny Hernandez is a celebrated chef, entrepreneur, and founder and President of Grupo La Gloria and True Flavors Inc.. He is one of the pr…
8 years ago
514: Not Letting the Business Ruin the Honesty with John Tesar
Chef John Tesar, who received classical French training in Paris, originally started his culinary career in his home state of New York. He would even…
8 years, 1 month ago
513: The 3 Rules to Life with Paul Tuennerman
Paul Tuennerman began his restaurant career at the age of fifteen when he took a job at Arthur Treacher's Fish & Chips just off the campus of Virgini…
8 years, 1 month ago