844: Andy Little Chef at Josephine On 12th Restaurant Unstoppable with Eric Cacciatore

With excitement allow me to introduce to you today's guest, Chef Andy Little. Chef Little came to Nashville in 2013 by way of central Pennsylvania where he grew up on traditional Pennsylvania Dutch cooking. After realizing “orchestral musician” was not his career path, Little took up a server position to pay his way through school and discovered his love of the restaurant kitchen. Little graduated from the Culinary Institute of America and began his rising career in the industry first working under Patrick O’Connell at The Inn at Little Washington before a stint at Pennsylvania’s Evermay-on-the-Delaware, which eventually led him back to his hometown to spearhead the fine dining restaurant at The Sheppard Mansion. Now a 2017 and 2018 James Beard Award semifinalist for Best Chef Southeast, Little helms the kitchen at popular restaurant Josephine, where Pennsylvania Dutch roots meet Southern hospitality for a distinct and thoughtful experience beloved by guests.
Check out Atomic Habits by James Clear as mentioned in today's episode.
Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "A little bit better everyday." In today's episode with Andy Little we will discuss:
Staring as a server Team environments in the kitchen Attending the C.I.A. Should you go to culinary school? Networking in the restaurant world Discipline Be unique within a specific standard Recipe execution - what makes the end result taste different? The Nashville food scene explosion in the early 2010s Seeking momentum markets Sharing a curated YouTube list with your team If you can’t teach and inspire, you can’t lead The interview process The desire to help your employees grow and leave your restaurant when they are ready Give your staff the tools and knowledge to be better than you Identifying when you are in over your head Branding Chasing success on social media Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

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Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Dogged persistence What is your biggest weakness? Dogged persistence What's one question you ask or thing you look for during an interview? Attitude AttitudeWhat's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Don't be an a*****e What is one uncommon standard of service you teach your staff? Personal engagement on a human level; we don't just take orders What's one b