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[EATYALL Podcast #42] Chef Kisha Moore Talks About Working ON Your Restaurant — Not Just IN Your Restaurant

Apr 21, 2021 |

“I know that I would not do anything less.” — Chef Kisha Moore

Chef Kisha Moore, owner and pastry chef at Hummingbird Macarons in Norfolk, Virginia, was the first chef to visit the new EATYALL House in Ocean Springs, Mississippi. During her visit, we had some fantastic adventures, but we didn’t get a podcast recorded while she was visiting. Never fear, we caught up with Kisha once she was safely back in Virginia for an incredible interview. Building on my previous interview with Kisha in Episode 31, I asked Kisha about working on your business, not just in your business, and she had a LOT of wisdom and very interesting approach to share about developing employees that will benefit all of our listeners who want to be more than just an “operator” of a business. 

We also discuss the misgiving that people often say “I can make it taste just as [good] with a cheaper ingredient.” Kisha says, “I know that I would not do anything less than the best” because she wants to provide the best experience for her customers – and every detail matters, including top quality ingredients. 

Kisha recaps her time with us at the EATYALL House where she enjoyed some rest and relaxation as well as time doing recipe development and taste testing new ingredients. 

Summary of this episode with Chef Kisha Moore: 

  • Recap of visit to Ocean Springs
  • Why unplugging is so important for creativity 
  • Accountability for employees and how that leads to success for your business
  • The Lightning Round – Part #2 

Listen and subscribe for this episode and all of our other adventures with chefs and farms. 

Listen to Episode #42 on Spotify Now >>

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Connect with our guest, Chef Kisha Moore from Hummingbird Macarons in Norfolk, VA.

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About the EATYALL Podcast

The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL provides training & culinary support to the global community of chefs on behalf of food farmers and producers, so producers can achieve generational sustainability, so chefs can serve award-winning food that wows their customers and so consumers can access healthier food options.

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