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Think consulting is just for people in suits who’ve never worked a double? Think again. This seminar spills the secrets on how bartenders and hospitality pros can transform their battle-tested skills into a thriving career as a hospitality strategist. Learn how the hustle behind the stick translates into cold, hard consulting cash - and how you can do it too.
LEAD Online Seminar: Mise En Place: From Everything in Place to Setting Your Rates
Tuesday, June 9 at 12 PM Pacific / 3 PM Eastern
About the Presenter, Erika Durham:
Chef Erika is a Restaurant and Business Consultant with over twenty years of experience as a Corporate Chef, Wine and Spirits Scholar, and Food Writer. A Le Cordon Bleu graduate, she served as Corporate Executive Chef of the Federal Reserve Bank of Chicago, where she led private meals for dignitaries and Heads of State, and has worked alongside renowned chefs including Art Smith and Paul Prudhomme with an impressive client list that includes Oprah Winfrey, Theaster Gates, and Google. She's been featured in Modern Luxury North Shore Magazine, WGN, ABC7, and named one of "31 Women with the Most Badass Jobs in
Chicago" by Narcity.com. Beyond her culinary expertise and WSET Level 2 certification with Distinction, Chef Erika is deeply committed to serving the community as Founding Director of the Bronzeville Culinary Connection and has been a Business Advisor, Coach and Hospitality Strategist in the Philanthropic Sector.
@ewkinfocus (Instagram)
@cheferika (Facebook)
To learn more and register, click HERE. Registration is free to current USBG Members and $29.99 for non-members.