The Industry Standard
The Industry StandardThe mission of The Industry Standard is to help you learn from the experience (and mistakes!) of a seven-time Michelin star recipient chef and current owner of three restaurants--and to develop your own restaurant without wasting time or money.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 72 | Subscribers | Read | theindustrystandard.substack.com |
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Latest Issues
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#72 Free Agents, Horizons, and Long-Term Career Growth
Sports fans are impatient. Actually, sports fans of losing teams are impatient. And sports fans of losing teams that were once great are really impatient. (Among other loyalties, I am a Cleveland Browns fan, and we have never been great, so...
#71 Infinite Games
If you’ve ever read the science fiction classic Ender’s Game, perhaps you’ll remember the virtual game called “The Giant’s Drink” that only Ender, the most ruthless and cunning of the Battle School students, figures out how to win. After de...
#70 Out of the Frying Pan (of the Kitchen), Into the Fire (of the Business World)
Kitchens are bizarre workplaces. For one thing, you’re touching and cutting and seasoning and searing and slicing food that other people are going to pay to put into their mouths. If that’s not weird enough, no formal, codified training is ...
#69 Are You Ready To Be a Chef?
When Elizabeth and I moved to San Francisco in 2004, I had in my head that I was ready for my first Executive Chef position. I’d worked in kitchens on and off for almost ten years, and full-time for the last four (after culinary school). I’...
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Authors
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The Industry Standard's mission is to pass on professional culinary strategies and tactics. Ninety percent of this Substack will always be free. The premium, x-factor content will be here for you when you’re ready to separate yourself from the pack.
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