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!