Mon, 11 December 2017
In this episode with Chef Tim Boyd, we discuss what drew him to the industry, following passion not paychecks, not sacrificing quality, greatness attracting greatness, the dilution of passion with bigger operations, not letting your ego get the best of you, staying focused, having a balance of skill between FOH and BOH, being someones exit strategy, becoming a part of the community, having too many big egos under one roof, defining roles, getting sober, being the average of those you surround yourself with, and picking yourself up when you fall down.
Chef Tim Boyd got his start at the California Culinary Academy in San Francisco. After moving to South Florida and meeting his wife Lara, Tim’s resume went from Executive Chef to owner of the well-known Upper Crust. Tim would go on to create Milk & Honey Cafe. Today Tim is the Executive Chef of The Mustard Seed Bistro with wife and owner Lara Boyd.