About this episode
Carrie Nahabedian is a trailblazing, Michelin-starred chef, a mentor to many and a great talker. She offers an unvarnished look into what it’s like to run a high-end restaurant (Brindille) during a pandemic. Which has hit harder, staffing or supply-chain issues? Why are women leaving the hospitality industry? Why won’t she charge extra on New Year’s Eve or Valentine’s Day? Why does she hate tented dining in the winter? What’s it like to work with family? What notes do they keep about guest behavior? What are the best ways to make bacon and grilled cheese? Chef Carrie will leave you satiated and hungry.
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