Our guest, Victoria East, shares with us her experience as an Executive Chef. Making farm-fresh, local, “guilt-free” real food, made fresh on-site with an amazing culinary team. All from scratch. She has done it all from Managing breakfast & lunch cafés, large-scale catering events, maintaining budget & food costs, human resources, marketing, client relations, contract management, projections, menu, day to day on-site management of entire operations. As well as, managing social media and online marketing for all three facilities. Currently, she does strategic consulting about sustainable Hospitality & Tourism, Food Research, Restaurant, and Menu.
During this episode, she encourages us to think ahead and make long-term decisions in the Hospitality Industry. She doesn't just talk the talk, but, has been a great example of how to walk the talk for her team.
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