If there is any population on Earth that understands the value of leveraging, it’s the foodie community. With gala dinners ranging upwards of $10k per dish to rare caviar to the perfect brisket, chefs have taken their main course and turned it into a feature presentation, therefore increasing their value exponentially. How so?
This short podcast by author, coach, and entrepreneur Errol Chung, tells exactly how to do just that.
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