In this episode, Justin breaks down how Chefs are now making $100,000 more than ever before and why this trend is a major positive for the industry. He also shares reporting from the LA Times on a new restaurant transitioning from fine dining to casual, a restaurant closure in Washington, D.C., and a Business Insider piece on a Michelin-starred restaurant managing finances during this challenging time.Ray shares about a restaurant in Mexico City that charges customers only what they can afford, and how this is inspiring others in the industry to follow suit. He also shares about a new Netflix cooking competition that is taking place at The Culinary Institute of America, the trend of brand collabs, and how a variety of cabbage is taking over the London food scene.Links:$100K ChefLA Times (Pasjoli)Reverie ClosingMasal y MaizFood CollabsCIA Show (Netflix)Cabbage (NYT)If you come across something you ended up having to search for, send us a message to help make these Show Notes better!_____________________Enjoy the pod? Get more from Repertoire:💌 → ⁠⁠⁠The Repertoire Newsletter⁠⁠⁠🎙 → ⁠⁠⁠Share the Podcast⁠⁠⁠📸 → ⁠⁠⁠Instagram__Disclaimer: We earn commission income through qualifying purchases made via Amazon’s Affiliate program and other affiliate links in this description.🙏Thank you for listening.

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

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