STOP wasting your time: Recognize the Red Flags of a Bad Client

In this episode, Chef David Shewmaker details how budding private chefs can make it big within the industry by unleashing their creativity. A prominent chef with over 25 years of experience under his belt, he worked in three and four-star restaurants in New York City and served as an executive chef at Pinewoods Camp and Meridian Pint. <br/><br/>👉Listen to his wonderful insights and discover how budding private chefs can unleash their inner creativity and become successful in their careers.<br/><br/>Connect with Chef David Shewmaker:<br/>LinkedIn: http://bit.ly/3VxAGS8