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Michael owns the celebrated restaurants MoPho, Maypop, and Tana. He explains why Mardi Gras > the Super Bowl, how to season food for New Orleanians, and why it can be a good idea to make a mistake on The Today Show.
My chef interviews will always be free, as will 90% of our content on The Industry Standard. Stay humble Stay hungry!
This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com/subscribe
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This is a public episode. If you'd li…
Like this book report, premium membership is sugar-free.
This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com/subscribe
As always, our mission at The Industry Standard is to provide tactics and strategies to aspiring chefs. As the man says, “I don’t like watching anybody make the same mistakes I made.”
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This is a public episode. If you'd like to discuss …
The Industry Standard will be here for you when you're ready. You can listen to our tactics and strategies on Spotify, read them here on Substack, or have them delivered to your inbox from our really fancy website.
(The website ended up being kind of expensive because I had to pay the guy in Briti…
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Gracias por ayudar a mantener actualizada la base de datos de podcasts.
