Sun, 1 April 2018
In this episode with Chef Tandy Wilson, we discuss:
Native of Mt. Juliet, TN, from an early age, Chef Trey Cioccia developed a deep connection to food, the land, and farming. Cioccia spent 16 years working as a line cook. Four of which were at, The Hermitage Hotel's Capitol Grille, where many Nashville chefs get there start. In 2013 he opened The Farm House in SoBro District of Nashville. 3 years later he opened Black Rabbit. Show notes…Favorite Success Quote or Mantra."With respect, hard work, and creativity, you can get somewhere." Today's SponsorSourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.
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Thanks for Listening!Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Trey Cioccia for joining me for another awesome episode. Until next time!
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Direct download: 459_Trey_Cioocia_20180401T095839.074989_mixdown.mp3
Category:general -- posted at: 3:30am EDT |