Jim Little on the lessons chefs can learn from the big guys
Every year I look back on the man I was just 12 months ago and think “man, what a fool that guy was.” Believe it or not, that’s a good thing. It means I’m learning and growing. In my experience, the best way to expedite that process is to study the more e
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Show Notes
Every year I look back on the man I was just 12 months ago and think “man, what a fool that guy was.” Believe it or not, that’s a good thing. It means I’m learning and growing. In my experience, the best way to expedite that process is to study the more established brands in the market, take the lessons they’ve already learned, and add them to my toolkit. Today we sit down with Jim Little, Director of Culinary Innovation for Big Angus Steakhouse. Jim’s path from Executive Chef to Corporate Director is packed with best practices and lessons learned. In our conversation we explore the most direct path to success and how to innovate and inspire despite difficult market conditions.
For more information on Black Angus, visit https://www.blackangus.com/.
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