We’re off to Nashville this week for our first-ever road show and we could not be more excited.
In today’s episode, we sit down with Chef Jean Leathersich, the Director of Culinary at Hardee’s restaurants. If you’ve ever wondered what it actually takes to get a fast food item onto a menu, look no further. Chef Jean walks us through the process while we talk inside Hardee’s very own test kitchen here in Tennessee.
We spend a lot of time talking about both Hardee’s, and Carl’s Jr. as well as what differentiates the two. However, Beef Medium has always been about the people within the wonderful world of food which means that Chef Jean gets to tell us her story as well, including the time she was a postal worker, her stint a boutique pastry chef, and even when she was snack packaging engineer. It turns out getting to lead culinary innovation for a restaurant brand isn’t as straightforward of a path as one would think.
