Douglas Keane (Chef-Owner, Cyrus; Author, Culinary Leverage) on Kitchen Culture, the Cost of Ego, and the Pace of Change
Chef Douglas Keane (Cyrus, Geyserville, CA) discusses his book Culinary Leverage, which mingles his story with thoughts on how the industry needs to change.
Andrew Talks to Chefs · andrew friedman
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Show Notes
Douglas Keane has enjoyed tremendous success at his Cyrus restaurant in Geyserville, CA. At the same time, he's observed the need for change on many fronts in the hospitality industry, and instituted some of those changes himself. in his first book, Culinary Leverage: A Journey Through the Heat, he divides his attentions between relating his own story and offering thoughts for how to improve the industry he loves.
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