Our New Advice Columnist Has Your Industry Questions Covered

At Plate we keep you connected to your colleagues and serve as a resource for how to be better chefs, bartenders, managers, and business owners. But sometimes we need the experts to weigh in on your burning questions, which is why we enlisted Jonathan Deutsch as our industry advice columnist. A CIA-trained chef and professor of Health Sciences for Philadelphia’s Drexel University, vice chair of the Philly Chef Conference, and author of eight cookbooks (and another one on the way with Simona Grasso about upcycling), he’s used to getting tapped for sound bites and quotes and has served as a regular resource for the industry for 15 years. With connections to chefs, IP lawyers, HR experts, marketing pros, and more, no question is too tough. He’s here to address everything from dealing with influencers who won’t tip to the pros and cons of cooking up sous vide wings. This week he tackles line cook interviews and what to focus on if you want to score real talent. Need more HR advice or want to know how to deal with everything from rising food costs to equipment fixes? Jon’s your guy for front and back of house issues and everything in between. Send your questions to hungry@plateonline.com.