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“People Eat Results, Not Methods”- A Concept Every Chef Should Know
Manage episode 360359191 series 2939211
Auguste Escoffier School of Culinary Arts द्वारा प्रदान की गई सामग्री. एपिसोड, ग्राफिक्स और पॉडकास्ट विवरण सहित सभी पॉडकास्ट सामग्री Auguste Escoffier School of Culinary Arts या उनके पॉडकास्ट प्लेटफ़ॉर्म पार्टनर द्वारा सीधे अपलोड और प्रदान की जाती है। यदि आपको लगता है कि कोई आपकी अनुमति के बिना आपके कॉपीराइट किए गए कार्य का उपयोग कर रहा है, तो आप यहां बताई गई प्रक्रिया का पालन कर सकते हैं https://hi.player.fm/legal।
In today’s episode, we speak with Francois de Melogue, a chef, recipe developer, cookbook author, photographer, and mentor for revered chefs like Beau MacMillan.
With over 30 years of cross-cultural culinary experience, working in acclaimed kitchens such as The Bakery in Chicago, Old Drovers Inn, as well as opening an award-winning restaurant Pili Pili in his hometown of Chicago, Francois shares exclusive details about his climb to success. This includes how he bounced back from major setbacks—like a motorcycle accident that nearly ended his culinary career.
Listen as Francois de Melogue talks about restaurant entrepreneurship, the meaning behind “people eat results,” and why resiliency and mentorship are critical to success.
अध्यायों
1. “People Eat Results, Not Methods”- A Concept Every Chef Should Know (00:00:00)
2. Parental Influence (00:03:44)
3. Before They are Famous (00:09:25)
4. Adapting to Your Situation (00:13:04)
5. Culinary School and Chef Louis (00:16:22)
6. Having Heroes (00:23:32)
7. The Challenges of Business (00:25:04)
8. Thoughts on Critics (00:29:54)
9. Passions: Cookbooks and Photography (00:31:58)
10. Be a Sponge (00:37:20)
11. Chef Francois de Melogue's Ultimate Dish (00:38:31)
116 एपिसोडस
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