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Content provided by Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
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“Ask the Chef” with Chef Andrew Gruel of Calico Fish House in Huntington Beach and Show Co-Host

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Manage episode 416629973 series 1192835
Content provided by Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Virtual and Ghost Kitchens were going to be the groundbreaking next big thing in takeout and delivery as a powerful growth vehicle for restaurants. Millions of dollars in venture capital flowed into this space. It started as a welcome incubator for small operators to test a restaurant or food concept on a budget. It morphed into something else. Now highly touted Virtual Kitchens in the area are closing. Chef Andrew shares his own rocky road with us.

  continue reading

2001 episodes

Artwork
iconShare
 
Manage episode 416629973 series 1192835
Content provided by Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Virtual and Ghost Kitchens were going to be the groundbreaking next big thing in takeout and delivery as a powerful growth vehicle for restaurants. Millions of dollars in venture capital flowed into this space. It started as a welcome incubator for small operators to test a restaurant or food concept on a budget. It morphed into something else. Now highly touted Virtual Kitchens in the area are closing. Chef Andrew shares his own rocky road with us.

  continue reading

2001 episodes

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