Chef Carlo Staropoli returns to the studio to discuss the art of cooking with seasonality and local ingredients, exploring how chefs make the most of fresh, local flavors in their dishes. We also dive into the dynamics of hotel kitchen operations, examining how teams work together to manage large events like weddings and banquets. Our conversation touches on the challenges of balancing multiple events at once, while also tackling important topics like food waste management and community support. Join us as we explore the behind-the-scenes of event catering, where creativity, teamwork, and sustainability come together

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