Anyone who has watched The Bear on Netflix understands the tension of working in a restaurant kitchen, or “back of house.” Ingredients are missing, equipment breaks, time runs out, tempers flare… Indeed, restaurant kitchens are stressful, intense places for one to spend their work life, but they’re also rewarding, enriching and interesting places too.
And no such kitchen is as interesting and nurturing than Butcher & Bee in East Nashville. They are committed to training future chefs for the hospitality industry, and started a program called The Jr. Sous Chef to do just that.
According to general manager Jessica Rust, “The Jr. Sous Chef program at Butcher & Bee Nashville is one of the demonstrations of continued education offered through mentorship from our leadership team. Back-of-house employees who show passion and promise for development in our industry are invited to the select group of leaders-in-training titled Jr. Sous Chef. Through this program they learn ordering, costing, organization and leadership skills that we believe prepare them for the next step in their culinary career.”
The most recent class consisted of Dan Patracuolla, Brandon Martinez, Michael Peracchio and Sarah Seay. Brandon and Michael were promoted to sous chefs in May. Congrats guys.