About us
Our Mission
I created The Industry Standard in order to preserve and pass on the accumulated knowledge from my generation to America’s up-and-coming chefs.
It’s my belief that cooking is a craft, and at its highest levels, an artisanal trade. There is much to learn–more than a lifetime’s worth, in fact–by cooking in different kitchens over the course of your career.
Becoming and remaining a chef, however, has less than you may think to do with cooking. Ask just about any experienced chef, and he or she will tell you that cooking is the easy part. And that’s where The Industry Standard comes in.
I’ll teach you the following, and much, much more: How to Get a Promotion. How to Deal with Press and Publicity. How to Read, Interpret, and Generate Financial Statements. How and When to Fire Someone. I won’t hold back, and neither will the colleagues that I interview. I want you to stand on my shoulders as a better chef than I’ll ever be. Stay humble, stay hungry.
About Our Founder
My name is Brandon Sharp. If you are reading this, I created The Industry Standard for you.
I paid my dues in legendary kitchens (and I promise to tell all the blood, sweat, tears, and secrets of those places). I earned seven Michelin stars of my own and have opened four restaurants as a principal between 2014 and today, all of which are still in business.
The strategies and tactics I absorbed from Thomas Keller and Gary Danko and Juan-Maria Arzak and the other padrinos of the previous generation are in real danger of being lost. I’m ready and willing to share all of this information with the cooks and chefs in my own restaurants, but guess what? My shops are living, breathing restaurants, with sick calls, snow days, product shortages, and all the other small fires that you’re no doubt familiar with. But here, at The Industry Standard, I can share these lessons, systems, and ideas with you at your own pace and on your own time.
Have you ever heard one of your guests say “I wish we didn’t have so many great places to eat in this town”? No! America has a need for more good chefs and more good restaurants. I want to contribute to your journey through this profession to which I’ve devoted my working life. Allez allez, Chef!