,
You work in hospitality. So you already know.
The long shifts. The burns. The stress. The rush. The quiet pride in getting it right.
Me too. I've spent most of my life in kitchens and restaurants. And I've seen talented people flame out — not because they didn't care, but because no one showed them how to protect their body, manage the pressure, or turn the grind into something sustainable.
No one pulled them aside and said, "Here's how you actually last."
So I decided to. And that's why I started my bi-monthly newsletter called Behind the Pass.
It's for people just like you — cooks, chefs, servers, bartenders, managers — anyone who takes pride in the craft.
Inside, I share:
- Lessons learned the hard way
- Simple plays you can use immediately on shift
- Examples of leaders who set the right tone
- Thoughts on protecting your body and respecting your tools
- Ideas for building a career — not just surviving service
No trends. No hot takes. And nothing for sale. Just real perspective from someone who's been in it — for people who are still in it.
If you care about the work and want to be doing it five, ten, twenty years from now, I think you'll get something out of it. New edition drops this week.
See you out there,
Daniel Shemtob
CEO + Chef
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