Mon, 5 December 2016
In this episode we talk about: Cooking without the ego and giving the guest what they want, the power of goal setting, the importance of consistency, being great instead of big, and taking the time to develop yourself and find the right opportunity. Upon Graduating the University of Virginia Chef Brendan Vesey found himself serving as an officer in the US Navy. Since finishing service in 2005, his nose has been to the grindstone growing and developing as a professional Chef. In 2014, he opened his second restaurant, The Joinery, located in Newmarket NH. When he's not leading his team at the Joinery he serves as an adjunct hospitality professor at Great Bay Community College and serves as a local leader for chefs collaborative.