Chef John Fraser and I worked together at The French Laundry as Chefs de Partie many years ago. After further training at Taillevent, John went on to open his own restaurants across NYC at Dovetail and Nix and exploring cutting edge concepts like What Happens When.
He's currently the Principal of JF Restaurants--with restaurants from Florida to Massachussets--and a true industry standard-setter with initiatives such as The Industry Table. You'll enjoy learning what he looks for when he hires cooks and the process that his chefs must go through to get a new dish approved for the menu.
The Industry Standard's mission is to provide aspiring chefs with valuable strategies and tactics taken from my 30+ years in professional kitchens.
My name is Brandon Sharp. I worked for the best chefs in the country, earned seven Michelin stars of my own, and now own three restaurants, but The Industry Standard isn't about me; it's about you. I want you to stand on the shoulders of my generation and be a better chef than I ever will--and set your own standard.
Premium Spotify subscribers have access to special episodes that comprise our Industry Playbook: the nitty-gritty, x-factor information that will turbocharge your cooking career.
You can find more free bonus content and premium content on our website, YouTube, and Substack. I hope you'll follow us on Instagram and X as well.
Stay humble. Stay hungry!
Every cook needs at least two Sharpies. Don't clock in without them ...
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