Why This Chef Quit His Job at a Top Restaurant to Work in School Cafeterias
Dan Giusti discusses why he left what he calls his "dream job" of executive chef at Copenhagen's Noma to start Brigaid, a business which places chefs in public school cafeterias.
don't worry if you don't have an account with us, we'll create one
[{"meta":{"author":"How Success Happens","authorlink":""},"src":"https:\/\/traffic.libsyn.com\/secure\/howsuccesshappens\/HSH_-_Dan_Giusti_v1.2.mp3?dest-id=576735","thumb":{"src":"https:\/\/megaphone.imgix.net\/podcasts\/b8d18e68-75f4-11ef-bb99-6f5b8ffb6110\/image\/842113506a3b1d561a53075a85a3c7d8.jpg?ixlib=rails-4.3.1&max-w=3000&max-h=3000&fit=crop&auto=format,compress"},"title":"Why This Chef Quit His Job at a Top Restaurant to Work in School Cafeterias","link":"javascript:;","id":"item-172013674"}]
