Miscellaneous
"Everything in my job is either hot, sharp, hard, or on fire."Brian Clampet (@mostly_a_cook) has been a professional chef exploring the world of food for many years. From his humble beginnings in the weeds at Vin 909 in Annapolis, to working in a Michelin star restaurant, Brian's journey has been that of growth and pure passion for food. He just launched his new restaurant Forward Brewing (@forwardeastport) (also in Annapolis).We discuss his various experimentations in the kitchen, what it takes to make it in the restaurant industry, how to work for the things you love, and much more.Sponsors:• DillThoughts: My Friday morning newsletter of 4 discoveries which captivated my attention that week (books, podcasts, articles, products, ideas, music, etc). Subscribe to DillThoughts for an insightful start to your weekend. Unsubscribe whenever.• LearnListt.com: An organized collection of resources to help you learn or improve in a certain skill or topic. Go learn about something for free or create your own list to help others.Instagram: instagram.com/tanktopdillYouTube: youtube.com/dillSupport the show (http://dillantaylor.com)