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#55: Chef Joseph Wrede, How Long Does it Actually Take to Become a Real Chef?
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#56 Kasey Anton: The Math Mistake That Will Destroy Your Small Business
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#57 Rina Bussell: The Lies People Believe About Becoming a Sommelier
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#58 Ryan Gromfin: 7 Brutal Truths About Running a Restaurant
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#59 Felix Cordova: How Many Friends Do You Lose Before You Wake Up?
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#6 Jasmin Parks-Papadopoulos: From Burnout to Healing, A Chef’s Journey to Support Hospitality Workers
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#60 Winston Greene: a Tonic to Soothe Your Amygdala
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#61 Agent Cru (aka Addison Rex): 7 Brutal Truths About Buying “Discount” Wine
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#62 Aliya Harrison: Why Bartenders Fail Alone…
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#63 THom Harrison: Is the Food Industry the Ultimate Training Ground?
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#64 Chris Tunstall: From Cleaning Restaurants To A Bar Above
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#65 Neil Rogers: 7 Sales Rules You REALLY Learn Behind a Bar
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#66 Felice Capasso: What Does It Take To Be The World Class Winner?
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#67 Emmanuel Laroche: Madagascar, a master class
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#68: Andrew Roy, Guest Spot on The Bar Business Podcast
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#69 Marlon & Danny of The Modern Waiter: 5 Signs It’s Time to Quit Your Restaurant Job
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