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How to Reach a Big Culinary Career Goal with Erik Niel
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Innhold levert av Auguste Escoffier School of Culinary Arts. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Auguste Escoffier School of Culinary Arts eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.
In this episode, we're speaking with Chef Erik Niel, a restaurateur who knows how to connect a culinary career path to a distant culinary arts goal.
Erik Niel is the co-owner & executive chef at Easy Bistro & Bar and Main Street Meats in Chattanooga, TN. Chef Niel is a James Beard semi finalist from 2016 and 2017 for Best Chef: Southeast. In his career, he was awarded Chef of the Year: Independent Property by the Tennessee Tourism & Hospitality Association.
Listen as Erik discusses why “food” and “home” go together, the feeling of true hospitality, how to manage multiple restaurant brands, and what creates balance when presenting a dining experience.
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