{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"FULL COMP: The Voice of the Restaurant Industry Revolution","title":"Charting a New Path Forward: Top Chef Joe Sasto","html":"","width":"100%","height":180,"duration":1605,"description":"We've had months to discuss what we miss about the restaurant industry, what about what we don't miss? What parts of us and this industry should we leave behind? On today's show, we chat with Chef Joe Sasto, a renaissance man charting a new path in the industry through pop-ups, pasta classes & underground events. Together we'll ask the tough questions and try and find the path forward. \nClick to sign up for our weekly newsletter.\nClick here to book time on my personal calendar.\nClick here to download our Restaurant Recovery Guide.\nWant to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.\nSHOW NOTES\n\n Working at Quince\n Working at Lazy Bear\n Work culture translates to your guest experience\n You can taste bad energy and stress\n You can still execute Michelin star quality with a happier work environment\n Greatest mentor was Jason Berthold\n Worked at The French Laundry\n Inspired his team by leading by example\n Extreme passion for his work\n Commanded level of respect without asking for it\n Joe thinks back to him when inspiring his own team\n Being a chef doesn’t automatically demand respect\n Respect is earned via good leadership\n Journey to working in Michelin star restaurants\n Won Aspen Food & Win 2013\n Worked in an environment that was pushing for higher covers\n He didn’t find this fulfilling\n Took 8 weeks backpacking around Europe with his brother\n Discovered his goals\n Decided to refine his technique in Michelin star restaurants\n Working unconventionally\n Started creating pop-ups across the country\n Does online and in-person food experiences and classes\n Pop-ups and events are not easy\n Less stability\n Pushes creativity\n Pushes the boundaries of dining\n Goals for the future\n Settle down and open restaurants\n Has a few concepts in mind\n Biggest hurdle: finding the right market\n Finding...","thumbnail_url":"https://img.transistorcdn.com/6OAanP6N7rKCCEP4OYgZT_i74QmCwgk2rH1cSWqhfvs/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS8zYzkz/MGQ5M2Y5MWZmM2E0/NGM3MzFmNzQ0OGZl/NDhhYi5qcGc.webp","thumbnail_width":300,"thumbnail_height":300}