Contract Foodservice, High-Volume Cooking and Culinary School - A Discussion with Chef Dan Doyle

On this episode we have chef Dan Doyle. Dan is currently a regional chef with Legends Hospitality, and works with Live Nation. 

In this episode:

·         Contract foodservice

·         High-volume cooking

·         The pricing of stadium food

·         Culinary school and The American Culinary Federation

·         Unions in kitchens

·         and so much more

Recommended book: The Perfectionist: Life and Death in Haute Cuisine

Favorite Digital Tool: Bluetooth Headphones

Email Dan Doyle at Ddoyle167@gmail.com

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