Talking that green (cash money) with Einat Admony of Taim & Balaboosta
Long before we closed our dining rooms, many chefs had opened Fast Casual concepts as a way to increase their revenue stream and ease growth expansion vs the weighing costs associated with full service casual and traditional fine dining.
Roze Traore on Traveling & Building a Career in Fine Dining
Today’s guest is Roze Traore, a chef, world traveler, founder of Rōze LLC and graduate of Le Cordon Bleu. Roze trained under Chef Daniel Humm at The NoMad Hotel and worked with the Make it Nice team based here in NYC. He grew up between Washington, D.C., Cote D’Ivoire and Paris.