The Industry Standard by Brandon Sharp
@stayhungry686.bsky.social
7x Michelin Star chef on a mission to help the next generation of restaurateurs. Stay humble. Stay hungry
Me at a family gathering: It’s my day off and I look forward to not getting behind the stoves for once
Also me at a family gathering *looks around at whose food I’ll have to choke down if I don’t do the cooking*: Where are the aprons. And the corkscrew
Also me at a family gathering *looks around at whose food I’ll have to choke down if I don’t do the cooking*: Where are the aprons. And the corkscrew
April 23, 2025 at 5:52 PM
Me at a family gathering: It’s my day off and I look forward to not getting behind the stoves for once
Also me at a family gathering *looks around at whose food I’ll have to choke down if I don’t do the cooking*: Where are the aprons. And the corkscrew
Also me at a family gathering *looks around at whose food I’ll have to choke down if I don’t do the cooking*: Where are the aprons. And the corkscrew
_theindustrystandard_
32m
At The French Laundry, we crafted menus while physically wrecked and mentally maxed. Ingredient association is how we ended up with composed dishes: start with bacon, end up with fennel confit, mint, and pickled zucchini—not random, but intentional, layered, and electric.
32m
At The French Laundry, we crafted menus while physically wrecked and mentally maxed. Ingredient association is how we ended up with composed dishes: start with bacon, end up with fennel confit, mint, and pickled zucchini—not random, but intentional, layered, and electric.
April 23, 2025 at 1:59 PM
_theindustrystandard_
32m
At The French Laundry, we crafted menus while physically wrecked and mentally maxed. Ingredient association is how we ended up with composed dishes: start with bacon, end up with fennel confit, mint, and pickled zucchini—not random, but intentional, layered, and electric.
32m
At The French Laundry, we crafted menus while physically wrecked and mentally maxed. Ingredient association is how we ended up with composed dishes: start with bacon, end up with fennel confit, mint, and pickled zucchini—not random, but intentional, layered, and electric.
AI in restaurants? Eh. Read all about it at The Industry Standard on Substack. LFG
April 17, 2025 at 1:10 AM
AI in restaurants? Eh. Read all about it at The Industry Standard on Substack. LFG