493: Sous Chef Summit w/ Eduardo Castillo

A chef can nail a service and still lose the month on payroll, ordering, and waste. That’s the gap we get into with Chef Eduardo Castillo, whose career took him from a marketing role at Texaco in Venezuela to building high-performing culinary teams inside private golf and country clubs in the United States. We walk through Eduardo’s path into the club world, the mentors who challenged him with…