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“People Eat Results, Not Methods”- A Concept Every Chef Should Know
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In today’s episode, we speak with Francois de Melogue, a chef, recipe developer, cookbook author, photographer, and mentor for revered chefs like Beau MacMillan.
With over 30 years of cross-cultural culinary experience, working in acclaimed kitchens such as The Bakery in Chicago, Old Drovers Inn, as well as opening an award-winning restaurant Pili Pili in his hometown of Chicago, Francois shares exclusive details about his climb to success. This includes how he bounced back from major setbacks—like a motorcycle accident that nearly ended his culinary career.
Listen as Francois de Melogue talks about restaurant entrepreneurship, the meaning behind “people eat results,” and why resiliency and mentorship are critical to success.
Chapters
1. “People Eat Results, Not Methods”- A Concept Every Chef Should Know (00:00:00)
2. Parental Influence (00:03:44)
3. Before They are Famous (00:09:25)
4. Adapting to Your Situation (00:13:04)
5. Culinary School and Chef Louis (00:16:22)
6. Having Heroes (00:23:32)
7. The Challenges of Business (00:25:04)
8. Thoughts on Critics (00:29:54)
9. Passions: Cookbooks and Photography (00:31:58)
10. Be a Sponge (00:37:20)
11. Chef Francois de Melogue's Ultimate Dish (00:38:31)
112 episodes
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