Ep. 19: Good Things Take Time- How to Build a Successful Pastry Program from the Ground Up | Dru Tevis of SoDel Concepts Whisk Management

HAPPY 2024 WHISKFAM!
This episode has been a long time coming (and features one of the Pod's biggest fans as a guest!)
In today's guest interview, we welcome Pastry Chef Dru Tevis, and let me tell you, nobody knows about embracing the journey and putting intentional time into your goals and dreams quite like he does!
 
Today we’re chatting about:


How Dru honed his pastry skills in a very atypical yet intentional way
The benefits of staging and working in a variety of settings to enhance your pastry skills
How Dru strategically took a pastry program that started from a 3-dessert menu and expanded it throughout a restaurant group with over twenty dining concepts
Gaining the respect of your coworkers and staff and growing a successful, thriving team 
Dru's win on Holiday Baking Championship and how that brought him (and his restaurant group) local notoriety 
Support Today’s Guest:


Give Dru a follow on Instagram
Check out all of the SoDel Concepts restaurants and drool over all of the delicious things you'll eat the next time you're in Rehoboth, DE!
Support the pod:


Follow us on Instagram!
Give us a 5-star review on Spotify, Google Podcasts, or Apple Podcasts
Follow Blayre’s business, Flouretta Sweet on Instagram or on her Website