In Part Two of Cynthia's interview with Chef Mike Peacock, they discuss the impact of quality food in a community, plus Mike's philosophies on farm-to-table dining and what it will take for it to gain momentum in the industry. The conversation then steers towards menu engineering and what considerations to take when designing or modifying menus, specials, and food programs. This is the second part of a two-part episode.
Follow us on social media!
Subscribe on iTunes, Google Podcasts, I Heart Radio, Spotify, TuneIn Radio, and Podbean!