Chef Chetan Shetty of Passerine in NYC embodies Fernand Point's reflection that when it come to cooking, one must be a student for life.
Today's conversation ranges from the granular (scaling out your recipes in grams and training your cooks on technique) to the grand (designing your restaurant space to maximize form, function, and profit).
If you need help planning or developing the business side of things for your own restaurant, check out these templates.
Hit the subscribe button--and don't forget to give us five stars!
Photo credit Todd Holder