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How Chef Tim Condon Is Investing In a New Generation of Culinarians
Manage episode 347729408 series 2939211
Sisällön tarjoaa Auguste Escoffier School of Culinary Arts. Auguste Escoffier School of Culinary Arts tai sen podcast-alustan kumppani lataa ja toimittaa kaiken podcast-sisällön, mukaan lukien jaksot, grafiikat ja podcast-kuvaukset. Jos uskot jonkun käyttävän tekijänoikeudella suojattua teostasi ilman lupaasi, voit seurata tässä https://fi.player.fm/legal kuvattua prosessia.
In today’s episode, we speak with our guest Chef Tim Condon—Owner of Angry Cactus Bar in San Angelo, TX and partner with Escoffier’s Work & Learn program, which gives new and existing restaurant employees a chance to complete an online culinary degree while working in the kitchen.
Since the age of 14, Tim has always immersed himself in the culinary world and launched several successful restaurants, including Lonestar Cheeseburger Company—Voted #1 Food Truck Burger in Texas by Mobilecusine. Now he finds passion in helping other chefs proactively find success—the intersection of opportunity and preparation.
Listen as Tim talks about building his career from working at Burger King to owning a food truck, his plans for building the World’s Largest drive thru restaurant, and how he improves retention by investing in culinary education for his employees.
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1. How Chef Tim Condon Is Investing In a New Generation of Culinarians (00:00:00)
2. Stories of Hats (00:02:00)
3. Early Passion (00:03:05)
4. The Cost of Food and a Business of Experience (00:05:52)
5. The Intersection of Opportunity and Preparedness (00:10:23)
6. Inspiration for Regional Fusion (00:14:01)
7. Lonestar Cheeseburger (00:17:56)
8. Cuisine Reinvented through Chef's Eyes (00:20:09)
9. A Look Inside the Work and Learn Program (00:26:31)
10. The Importance of Culinary Culture (00:31:47)
11. What's Next? (00:37:30)
12. Chef Tim Condon's Ultimate Dish (00:39:38)
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