Ray Delucci tackles imposter syndrome head-on — why the restaurant industry bakes it in, how "paying dues" culture holds talented cooks back, and what it cost him personally as a 21-year-old restaurant manager convinced he'd be fired any day. It's a direct response to a 22-year-old sous chef's Reddit post, and a case for why confidence, not ego, is one of the most valuable tools you can have in a kitchen.Then: The Wall Street Journal reports that McDonald's, Burger King, and Wendy's are pivoting back to human hospitality after years of kiosks and app ordering. Food & Wine profiles Victor Vasquez, the Mr. Tuna prep cook working two kitchens five days a week that diners never see. And the meal kit industry unravels as supplier Fresh Realm's bankruptcy leaves Blue Apron and Marley Spoon customers with half-empty boxes.Imposter Syndrome as a Sous ChefFast Food Is Relying on Humans Again (Wall Street Journal)Restaurant Workers Go UnnoticedMeal Kit Industry Disruption (Wall Street Journal)💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better.💌 The Repertoire Newsletter⁠⁠⁠⁠⁠Subscribe here⁠⁠⁠⁠⁠🎙 Share the Podcast⁠⁠⁠⁠⁠Listen & Share⁠⁠⁠⁠⁠📸 Instagram⁠⁠⁠⁠⁠Follow @joinrepertoire⁠⁠⁠⁠⁠Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description.🙏 Thank you for listening!🎙️ Enjoy More from Repertoire

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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