Restaurant Unstoppable with Eric Cacciatore

In this episode we discuss: the importance of reflecting on your accomplishments; having tenacity when the going gets tough; being willing to learn from anybody; picking the right partner to go into business with; creating respect in your restaurant; empowering your staff with the right tools; why it is so important to love the work you do; and why you should take the time to get experience before opening your own restaurant or business. 

Katherine's upbringing on a small Wisconsin farm led to an appreciation for fresh, delicious products. Her first venture started at the age of 10, when she would use cream from her family's Jersey cows to create soft, old-fashioned caramels. "Katherine's Karamels" were sold at Dad's office for 25 cents each, and quickly became a local favorite. Soon, her caramels and truffles were highly anticipated gifts every Christmas. In the fall of 2006, Katherine Anne Confections was launched in Chicago to rave reviews. Today, you can find Katherine in her Chicago kitchen, Katherine-Anne Confections, stirring caramel, and rolling truffles just like she did at age 10, but with a lot more chocolate

Direct download: 203_Katherine_Ducan.mp3
Category:general -- posted at: 11:40am EDT