Hey everyone! Just posted up a new video in the Classroom called "Culinary School - Yes or No?" Check it out!

Cooking on television is an absolute blast! Here’s a clip of me cooking my Crawfish Mac & Cheese from our menu at Heritage East that aired yesterday! Whether you are cooking on a news or daily show type segment, or gunning it out to the finish like I did when I was on the Food Network’s Chopped, it’s all about planning, mise en place (having everything prepped and organized), and setting realistic expectations on yourself and what you’re capable of doing under pressure and strict time constraints. The first step however, doesn’t involve knives or fire. It is networking and developing your own personal brand to go along with your restaurant’s. To get the opportunity and invitations to cook on TV you first have to be visible to the community and have a presence that producers want to share with their guests. We will deep dive on self image, personal branding, and media networking in the Sous/Exec level courses in the future! Are you ready to step in front of the camera? Let’s discuss in the comments!

Chef Lance, will there be an opportunity for q & a after sessions?

Check it out under the Classroom tab, and let's discuss any questions in the community area! Starting to figure this platform out! 💪🏻 Placeholder for our first class, Culinary School - Yes or No? is up and I'm working on that one now! Thanks to everyone for sitting tight while I get this fired up! - Lance

Alright everyone. Had a bit of a pause in rolling this thing out due to the ongoing construction around the restaurant, today was spent doing interviews with local news as I have kind of become the voice of downtown small businesses in our city. 🤣 One of our advanced courses will definitely be media relations and how to set yourself up as a go-to interviewee or subject matter expert in your area. First video in Line Cook 101 should go live before the weekend! In the meantime, please share this group with your cooks or aspiring cooks, culinary instructors that you may know, other chefs to point their baby chefs to, and wherever you think that we could find some hungry cooks who want to be successful in their careers! And make sure and like and comment on these posts. There are some great people in here so far! Some of you might not know each other, and if you're here, you should! To keep y'all busy in the meantime, as experienced chefs, what are some of your observations of newbies that you would like to see addressed in the 101 curriculum? Best, Lance