From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry.
All content for Run the Pass with Chef Andre Natera is the property of MarketScale and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry.
How Anthony Bourdain Inspired a Banker to Create a Culinary Brand
Run the Pass with Chef Andre Natera
28 minutes 30 seconds
4 years ago
How Anthony Bourdain Inspired a Banker to Create a Culinary Brand
The pandemic threw a lot of curveballs at the restaurant industry. It forced chefs to get creative with their offerings and shift their business models to pick-up and to-go while focusing on new revenue streams.
On this episode of Run The Pass, Host Andre Natera talked with Chef Uno Immanivong about her career and how she’s pivoted to make money during the pandemic. Chef Uno is a first-generation Asian American of Laotian descent. She was born in a Thai refugee camp where her parents dreamed of giving her a better life.
Run the Pass with Chef Andre Natera
From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry.
