Erick Williams on His Chef Journey, Making Great Food and the Business of Restaurants
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Show Notes
Adrienne and Joe are back for another episode of The Chef’s Cut, and this time they’re joined by longtime friend and James Beard award winning chef Erick Williams. They find out how he came to be one of the most respected chefs in Chicago, including what brought him to the kitchen at Virtue Restaurant in Hyde Park. Plus, we discuss:
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Review Review: Takeout complaints at Virtue (spoiler: they don’t do takeout at Virtue)
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The worst customer behavior Erick has had to endure at his new establishment, Cantina Rosa
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Walk-In Confession: A last-minute steak run gone (almost) horribly wrong
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Erick’s work as a mentor for young chefs and leadership for growing restaurants
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The people and experiences that changed his trajectory as a chef
Follow the show: @chefscutpod
Follow Erick: @cheferickwilliams
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm