‘If You’re Yelling at People, You Don’t Have Your S–t Together’: How One Chef Is Turning the Tables on the Toxic Workplaces Seen in Shows Like ‘The Bear.’

Are you hungry for a refreshingly honest take on the high-end dining industry? And for more than a few eating puns?

If you answered yes to either of those questions, you’re going to want to dig into my interview with Douglas Keane, the award-winning chef and co-owner of the Michelin-starred restaurant Cyrus in California.

Keane has a new memoir out, Culinary Leverage: A Journey Through The Heat, and on this episode of How Success Happens, we talk about the life stories that define his cooking career journey,

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