Show #131 | June 18, 2016 |What does a life in the restaurant industry teach you about the world inside and outside the kitchen? In Deep takes advantage of Chef Bradley Ogden’s new presence in Menlo Park – with fresh takes on classic American diner food and hot dogs (!) – to discuss his life and the American restaurant industry. Among the topics: food fads, responsible sourcing, the impact of growing fiscal inequality on staffing and profits, tipping pro and con, and the celebrity chef phenomenon.
Guests:
Chef Bradley Ogden was hired in Kansas City as a sous chef in 1979. Since the, he learned his craft under James Beard; opened The Lark Creek Inn in Northern California (which has now grown into a multi-restaurant conglomerate) and restaurants throughout California, in Las Vegas, and in Houston. He’s garnered awards from every corner of the business.
Permalink for this podcast here.