At the Pass: Transitions Part 2
All of us—by the very nature of what we wake up and do each day—are innovators. The pass is that distinct place where we meet. It is an essential point of contact where kitchen and dining room, cook and server collaborate to make their ideas a reality.
At the Pass provides a stage for our diverse community to present different perspectives on an important topic.
This month: What is essential if you want to shift paths without getting lost?
- Peter Esmond, Head of Restaurant Product, RESERVE
- Monica Gelinas, Founder, Gritwork
- Kate Edwards, Founder, Kate Edwards Consulting
- John Adler, Culinary Manager, Blue Apron