Chef Franklin Becker shares his very personal learnings about often untapped populations who excel in professional kitchens.
Might certain often-overlooked populations be part of the solution to the ongoing staffing shortage in the restaurant industry?
Speaking from deep personal experience, chef Franklin Becker joins Andrew for this Special Conversation about the compatibility of people on the autism spectrum with restaurant-kitchen work. That subject leads to a free-flowing discussion of other populations (e.g., ex-cons) who have successfully thrived as pro cooks, as well as thoughts on training and management of one's entire team. Please listen and share!
As mentioned on the show, here are links to a couple of organizations that offer job-placement services for people with autism:
Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient.
Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.
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