Strategies and Tactics for Aspiring Chefs

“Experience is a cruel teacher: she gives you the test first, and the lesson later.” I learned these lessons the hard way so that you don’t have to.
You’ll get access to insider information not available anywhere else.

For less than the price of your double caramel mochaccino, I’ll give you the tools to advance your career by leaps and bounds.

The Industry Standard was created by Chef Brandon Sharp.  After many years in the kitchens of The French Laundry, Restaurant Gary Danko, Restaurant August, and dozens more, Brandon earned seven consecutive Michelin stars as Executive Chef of Solbar in Napa Valley.  In 2016, Brandon returned to his home state of North Carolina, where he now owns and operates the restaurants Hawthorne & Wood, Bluebird, and Proximo.