Working in hospitality is a calling. I felt called to serve people and, as a restaurateur, I’ve done just that. Chef’s have a different calling, to feed and nourish the masses.
Today we chat with Dan Giusti, the former executive chef of Noma.
Dan walked away from the prestige of fine dining to serve a bigger purpose. Through his company Brigaid, he’s committed his life to turning school cafeterias across America into scratch kitchens led by seasoned chefs.
Today we explore the work that goes into revolutionizing the American school food system.
For more on Brigaid go to chefsbrigaid.com
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