Entrepreneurial Chef – February 2019

What will you learn from this issue?

+ Ksenia Penkina: The Dessert Business

+ Frankie Celenza: How He Carved His Niche On-Screen

+ Steve DiFillippo: Building an Empire Fueled by Passion

+ 3 Truths About Building a Personal Brand as a Chef

+ Mechanics of Assembling a Large Catering Event

+ Practical Ways to Use 10 Top Food Trends in Your Business

+ 5 Techniques to Serve a High Volume of Guests

+ How to Make Your Restaurant More Sustainable

+ How Restaurants Can Prevent Sexual Harassment

+ Entrepreneurial Overview: From “Idea” to “Open for Business”

+ Tools of the Trade with Melissa Santell

+ Much more!

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